This teriyaki chicken donburi bowl is a healthy and easy weeknight dinner made with tender baked chicken, crisp vegetables, and fluffy quinoa. Packed with protein and nutrients, it’s perfect for meal prep, gluten-free diets, and anyone looking for quick dinner ideas. Made with simple pantry staples like coconut aminos, sesame oil, and ginger, this sheet pan recipe is ready in under 30 minutes and delivers bold, savory flavor in every bite.

A healthy, protein-packed twist on the classic Japanese rice bowl, this teriyaki chicken donburi is served over fluffy quinoa and roasted with crisp-tender vegetables. Perfect for meal prep and weeknight dinners.

Ingredients

1 ¼ pounds chicken tenders
¾ cup snow peas
¾ cup thinly sliced carrots
Cooked quinoa (for serving or meal prep)
½ teaspoon salt
¼ teaspoon black pepper
⅓ cup coconut aminos
¼ cup teriyaki sauce or marinade
2 teaspoons sesame oil
¾ teaspoon freshly minced ginger
Avocado oil (for coating pan)
Green onion, optional (for garnish)

Instructions

Preheat oven to 400°F (200°C). Lightly brush a sheet pan with avocado oil.
Make the marinade: In a small bowl, mix together the coconut aminos, teriyaki sauce, sesame oil, and ginger. Reserve a small portion to drizzle on top after baking, if desired.
Marinate the chicken: In a medium bowl, combine the chicken tenders with salt, pepper, and the remaining marinade. Toss to coat evenly.
Prepare the sheet pan: Spread the marinated chicken, snow peas, and carrots evenly on the sheet pan. Use the pastry brush to lightly coat the vegetables with leftover marinade from the bowl. Season with a bit of extra salt and pepper if desired.
Bake: Roast for 12–15 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender-crisp.
Assemble: Add cooked quinoa to each meal prep container or bowl. Top with roasted chicken and vegetables. Drizzle with reserved marinade and garnish with chopped green onion.

Tips

Use pre-sliced carrots or baby carrots for quicker prep.
Slice chicken tenders evenly to ensure even cooking.
Use parchment paper on the baking sheet for easier cleanup.
For extra flavor, marinate the chicken for 15–30 minutes before baking.

Variations and Substitutions

Chicken swap: Use chicken thighs, tofu, or tempeh as alternatives.
Grain options: Substitute quinoa with brown rice, white rice, or cauliflower rice.
Vegetables: Swap in broccoli, bell peppers, snap peas, or zucchini.
Teriyaki sauce: If using a thicker teriyaki glaze, mix with a little water or coconut aminos for better coverage.

FAQs

Can I use frozen vegetables?
Yes, just thaw them before baking and pat dry to avoid excess moisture.

Is this recipe gluten-free?
Yes, as long as your teriyaki sauce is gluten-free (many brands offer this option), and you’re using certified gluten-free quinoa.

Can I meal prep this dish?
Absolutely. Store in airtight containers in the fridge for up to 4 days. Reheat in the microwave or on the stovetop.

Serving Suggestions

Add a soft-boiled or jammy egg on top for extra protein.
Sprinkle with sesame seeds or a dash of chili flakes for extra flavor.
Serve with a side of miso soup or a cucumber salad.

Why You’ll Love This Recipe

Balanced with lean protein, whole grains, and veggies
Quick and easy—ready in under 30 minutes
Great for meal prep and stays fresh in the fridge
Naturally gluten-free and dairy-free
Customizable with your favorite vegetables or grains