Teriyaki Chicken Rice Bowls

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, cubed
• 2 cups brown rice, uncooked
• 2 cups broccoli florets, fresh or frozen
• 1 cup carrots, julienned
• 8 oz extra-firm tofu, cubed and baked
• 1/4 cup soy sauce
• 2 tbsp rice vinegar
• 2 tbsp honey
• 3 cloves garlic, minced
• 1 tbsp ginger, grated

Instructions

1. 1

   Cook brown rice according to package instructions.

2. 2

   Preheat oven to 400°F. Toss cubed tofu with 1 tbsp oil and season with salt and pepper. Bake for 15-20 minutes, flipping halfway, until crispy.