Teriyaki Chicken Pasta Sweet and Savory Teriyaki Chicken Noodles Ingredients: 12 oz pasta (spaghetti or linguine) 1 lb boneless, skinless chicken thighs or breasts, cut into strips 2 tablespoons vegetable oil 2 cups broccoli florets 1 red bell pepper, sliced thin 1/2 cup carrots, julienned 2 green onions, chopped (optional) 2 tablespoons sesame seeds (optional) For the Teriyaki Sauce: 1/2 cup low-sodium soy sauce 1/4 cup water 3 tablespoons brown sugar 1 tablespoon honey 2 cloves garlic, minced 1 teaspoon fresh ginger, grated 1 tablespoon cornstarch mixed with 1 tablespoon water Directions: Cook pasta according to package instructions. Drain and set aside. In a small saucepan, combine soy sauce, water, brown sugar, honey, garlic, and ginger. Bring to a simmer. Stir in cornstarch slurry and cook until sauce thickens. Remove from heat. Heat oil in a large skillet or wok over medium-high heat. Add chicken and cook until golden brown and cooked through, about 6–8 minutes. Add broccoli, bell pepper, and carrots. Stir-fry for 3–4 minutes until vegetables are tender-crisp. Pour in the teriyaki sauce and toss to coat the chicken and veggies. Add the cooked pasta and toss everything together until well combined and heated through. Garnish with chopped green onions and sesame seeds before serving. Prep Time: 15 minutes | Cooking Time: 20 minutes | Total Time: 35 minutes Kcal: 575 kcal per serving | Servings: 4 servings #teriyakichicken #teriyakipasta #asianfusion #chickennoodles #easyweeknightdinner #pastawithtwist #stirfrypasta #sweetandsavory #homemadesauce #quickdinnerrecipes #chickenandveggies #comfortfoodtwist #teriyakinoodles #fusionrecipes #easyasianmeals #noodleideas #teriyakirecipes #dinnerinspo #healthypasta #flavorpacked Craving something sweet, savory, and satisfying? This Teriyaki Chicken Pasta is the perfect fusion of East meets West in a bowl!

Chicken and Cauliflower Rice Bowl Protein-Packed Chicken Bowl with Garlic Herb Cauliflower Rice Ingredients: 2 cups cooked, shredded or grilled chicken breast 4 cups cauliflower rice (store-bought or homemade) 1 tablespoon olive oil 2 cloves garlic, minced 1/2 teaspoon onion powder Salt and pepper to taste 1/2 teaspoon paprika (optional) 1/2 avocado, sliced 1/4 cup chopped fresh parsley or cilantro 1/2 cup cherry tomatoes, halved 2 tablespoons lemon juice Optional toppings: crumbled feta, sliced radishes, pickled onions Directions: Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for 1 minute until fragrant. Add cauliflower rice to the skillet, season with onion powder, salt, pepper, and paprika. Cook for 5–7 minutes, stirring occasionally, until tender but not mushy. While cauliflower rice is cooking, prepare the toppings: slice avocado, halve cherry tomatoes, and chop fresh herbs. Assemble bowls: divide cauliflower rice evenly into serving bowls, top with shredded chicken, avocado slices, cherry tomatoes, and parsley. Drizzle with lemon juice and add any desired toppings like feta or pickled onions. Serve warm or at room temperature. Prep Time: 15 minutes | Cooking Time: 10 minutes | Total Time: 25 minutes Kcal: 375 kcal per serving | Servings: 2–3 servings #cauliflowerricebowl #chickenandveggies #lowcarbmeal #healthybowls #paleomeal #ketochicken #quicklowcarb #grainfreeeats #easymealprep #glutenfreebowl #healthydinnerideas #proteinbowl #lowcarblunch #avocadobowl #whole30recipes #simplehealthyfood #freshflavors #cleaneats #quickandeasyrecipes #paleobowl Ready for something light, bold, and flavorful? This Chicken and Cauliflower Rice Bowl is protein-packed and perfect for clean eating.