Teriyaki Chicken Noodle Bowls
When life gets hectic, and YOU are STILL in charge of What's for dinner, plan to throw these super simple and oh-so-satisfying Teriyaki Chicken Noodle Bowls together. Make the most of what you have on hand~ found some thin-cut chicken breasts in the freezer and grabbed the leftover blanched broccoli and cooked egg noodles in the fridge. No shame in taking shortcuts~ used storebought teriyaki sauce to save time and extra work. Grill spray to the rescue! Love a quick spray of grilling spray to coat the BBQ rack and prevent sticking. Thin-cut chicken breasts cook quicker and more evenly than those plumped up breasts, so I always look for those in the market when I'm planning to grill.
Ingredients
- two thin-cut chicken breasts, seasoned with salt and pepper on both sides
- 1 cup teriyaki sauce
- 2 cups cooked broccoli
- 2 cups cooked noodles of your choice
- 1 fresh pineapple, peel cut off, cored and sliced into bite-sized pieces
- red pepper flakes, optional, but a nice little kick
Instructions
- Spray grill with grilling spray and preheat BBQ to 350 degrees.
- When grill is hot, transfer seasoned chicken breasts to hot grill. Let cook about four minutes, or until they release easily, then flip, brush with 1/2 cup teriyaki sauce and grill other sides an additional four minutes or longer, until chicken is cooked through. Let rest.
- In separate saucepans, rewarm noodles with a bit of butter and broccoli with a bit of butter. Season with salt and pepper and arrange in 4 serving bowls. Add fresh pineapple.
- Slice grilled teriyaki chicken into strips and add to assembled bowls. Drizzle chicken with additional teriyaki sauce and a dash of red pepper flakes, if desired.
Enjoy!