Lemon Chicken Teriyaki Rice Bowl

• Gluten free

• Meat

  • 3 (6-ounce skinless, boneless chicken breast, skinless boneless halves

• Produce

  • 1 lb Broccolini

• Condiments

  • 2 tsp Lemon juice, fresh
  • 2 tbsp Lower-sodium soy sauce
  • 4 tsp Mirin

• Pasta & Grains

  • 1 cup Brown rice, long grain

• Baking & Spices

  • 1/4 tsp Black pepper
  • 2 tbsp Brown sugar, dark
  • 1/2 tsp Cornstarch
  • 1/4 tsp Kosher salt

• Oils & Vinegars

  • 2 tsp Canola oil

Found on cookinglight.com

Description

Directions

• Preheat oven to 400°. Cook brown rice according to directions. Combine soy sauce and cornstarch in a small saucepan, stirring with a whisk. Add brown sugar, mirin, and lemon juice; bring to a boil. Cook 1 minute or until thickened. Sprinkle chicken with salt and pepper. Heat a large ovenproof skillet over medium-high heat. Add canola oil to pan; swirl to coat. Add chicken to pan; cook 4 minutes. Turn; drizzle 1 tablespoon soy sauce mixture over chicken. Place pan in oven; bake at 400° for 8 minutes or until done. Place chicken on a cutting board; let stand 5 minutes. Cut chicken into slices. Bring a large saucepan of water to a boil. Add Broccolini; cook 3 minutes or until crisp-tender. Drain. Place 1/2 cup rice in each of 4 bowls; top each serving with 4 ounces chicken and 4 ounces Broccolini. Drizzle about 1 tablespoon remaining soy sauce mixture over each serving.