Teriyaki Chicken Bowls with Crispy Brussels Delight

Ingredients

• 2 thighs boneless, skinless chicken
• 1 cup teriyaki sauce
• 1 tablespoon sesame oil
• 1 cup uncooked rice (jasmine or brown)
• 2 cups Brussels sprouts, halved
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• to taste salt and pepper
• 2 green onions chopped
• 1 tablespoon sesame seeds for garnish

Instructions

1. Marinate the Chicken: Place the chicken thighs in a bowl and pour half of the teriyaki sauce over the top. Let it marinate for at least 30 minutes in the refrigerator, or overnight for more flavor.
2. Prepare the Rice: Cook the rice according to package instructions. Once cooked, set aside and keep warm.
3. Roast the Brussels Sprouts: Preheat your oven to 400°F (200°C). In a bowl, toss the halved Brussels sprouts with olive oil, garlic powder, salt, and pepper. Spread them out on a baking sheet in a single layer and roast in the oven for 20-25 minutes until crispy and golden, turning halfway through for even roasting.
4. Cook the Chicken: In a large skillet, heat sesame oil over medium heat. Remove the chicken from the marinade (discarding excess marinade) and cook for about 5-7 minutes on each side until golden brown and cooked through. You can brush some of the reserved teriyaki sauce over the chicken during the last few minutes of cooking for extra flavor.
5. Slice the Chicken: Once the chicken is cooked, remove it from the skillet, let it rest for a couple of minutes, then slice it into strips.
6. Assemble the Bowls: In serving bowls, start with a base of rice, add the sliced teriyaki chicken, and top with crispy Brussels sprouts. Drizzle with more teriyaki sauce if desired, and garnish with chopped green onions and sesame seeds.