Teriyaki Chicken Bowl with Scallion Rice & Roasted Pumpkin
DASH diet considerations: The teriyaki chicken bowl with scallion rice and roasted pumpkin is a quick one-bowl meal that’s well balanced on both flavor and nutrition departments. Just a small drizzle of sesame oil in the scallion rice gives it a nice nutty fragrance without weighing it down. Teriyaki chicken is sweet and savory; the two salads bring brightness and crunch, and roasted pumpkin adds a starchy texture and natural sweetness.

DASH servings:
2 grains
2.5 vegetables & fruits
2 meats & fish
1.5 fat & oil
Servings Prep Time
2servings 20minutes
Servings Prep Time
2servings 20minutes
For teriyaki chicken
For scallion rice
For veggie toppings
  1. Mix the soy sauce, honey, sake and garlic in a small bowl. Add the chicken thighs and let sit to marinate.
  2. Cook the jasmine rice in a small pot.
  3. Heat the olive oil in a skillet. Add the chicken pieces and cook, flipping occasionally to get a nice browning going. When the chicken is cooked through, pour the marinade into the skillet. Cook it down until it thickens and coats the chicken nicely. Transfer to a plate and keep in a warm place.
  4. While the chicken cooks, sprinkle the cucumber and carrot with a small pinch of salt in separate bowls. Toss to combine and let sit for a few minutes. This will draw out the moisture from the veggies, preventing them from getting soggy later.
  5. Squeeze out as much moisture as you can from the cucumber and carrot.
  6. Add the sushi vinegar to the cucumber and toss to combine.
  7. Add the sesame oil and sesame seeds to the carrot. Toss to combine.
  8. When the rice is cooked, fluff, and mix in the ginger, scallion, sesame oil and a small pinch of salt.
  9. Divide the scallion rice between two serving bowls. Arrange the teriyaki chicken, roasted pumpkin and two salads on top.