Chicken Teriyaki Bowl (Goop Kitchen Dupe)
I think Gwyneth Paltrow is incredibly inspiring. From the outside looking in, it seems that she lives such an intentional life. I love listening to her podcast and hearing her perspectives on life as an empty nester, a step-parent, a wife, a daughter, a creative, and an entrepreneur. She is so multi-faceted, and seemingly intentional about all of it.
When I’m in California for work, there are times I find myself hungry for something delicious but too exhausted to leave my hotel. When those moments strike, I have a few go-to options, and this Goop Chicken Teriyaki Bowl is one of them.
This is my dupe. It’s protein-packed, flavorful, and deeply satisfying. It leaves you feeling full and nourished without feeling heavy or depleted of energy. It’s the perfect Sunday meal if you’re looking for something that tastes just as delicious tonight for dinner as it will for lunch tomorrow — and again on Tuesday… and Wednesday. Do yourself a favor and make extras! You’ll love the leftovers all week.
Yields — 4 servings
Prep time — 45 mins
Downloadable recipe: here
What you’ll Need
Chicken
2 lbs chicken breasts
1/2 cup balsamic vinegar
1/2 cup agave syrup
2 tsp ginger paste
2 tsp miso
2 tsp mirin
Salt and pepper, to taste
Rice
4 oz shiitake mushrooms, sliced
2 cups brown rice
4 cups chicken broth
2 cloves garlic, minced
1 tbs butter
2 tsp soy sauce
1 tsp sesame oil
1 tsp ginger paste
Kale and Broccoli
16 oz bag of kale, chopped
12 oz bag of broccoli, chopped
1 tbs oil (I use avocado oil or olive oil)
2 cloves garlic, minced
1 tbs soy sauce
1 tsp sesame oil
1 tbs sesame seeds
Garnish
2 avocados, sliced
Scallions, sliced (optional)
How to Make
Preheat oven to 400°F.
First, let’s make our teriyaki sauce, marinade the chicken, and get it cooking.
Combine balsamic, agave, ginger, miso, and mirin to make your teriyaki sauce. Place the chicken in a baking dish and pour the majority of the teriyaki sauce over chicken breasts (*** optional: reserve some for extra drizzle at the end), letting chicken marinate for at least 1 hour.
Bake at 400°F for about 20-25 minutes until cooked through (internal temp of 165°F). I like to cook my chicken for 22mins and 22seconds, because, well, angel #s.
While chicken bakes, prepare your shitake rice.
Rinse rice with a fine mesh strainer, until water runs clear. Add rice and chicken broth to a medium saucepan. Bring water to a boil, then reduce heat, cover, and simmer for 20-30 minutes, until the rice is tender and has absorbed the water. Transfer to a bowl while preparing garlic and mushrooms.
Add butter, garlic, and shitake mushrooms to sauce pan. Sauté for 1-2 minutes, until soft and fragrant. Add rice back to the saucepan, cooking altogether for 2-3 minutes, stirring often. Add soy sauce, sesame oil, and ginger paste and stir.
Finally, cook your greens.
Prepare your kale and broccoli by washing, removing stems, and chopping.
Add garlic to a large pot with avocado oil. Sauté garlic for about 1-2 minutes over medium heat, until soft and fragrant. Add kale and broccoli to the pot. Add soy sauce and sesame oil. Stir to coat and to cook until wilted and glossy (~ 5 mins).
Time to eat!
When your chicken is done baking compile your bowls by, piling rice, chicken and veggies together and garnishing with avocado and scallions. *** Optional, drizzle a little of the remaining teriyaki sauce on your dish.
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