Description
Pumpkin Teriyaki Chicken Bowls combine juicy chicken glazed in pumpkin teriyaki sauce with roasted veggies and quinoa for a cozy, nourishing autumn meal.
Ingredients
1/2 cup pumpkin purée (unsweetened)
1/3 cup soy sauce
3 tbsp maple syrup or honey
2 tbsp rice vinegar
2 cloves garlic, minced
1 tsp fresh ginger, grated
1 tsp sesame oil
1/4 cup water
2 large chicken breasts
2 cups cooked quinoa or rice
2 cups Brussels sprouts, halved
1 large carrot, sliced
1 tbsp olive oil
Salt and pepper to taste
2 tbsp pumpkin seeds
1 tbsp sesame seeds
Optional: pickled onions, microgreens
Instructions
1. Whisk together pumpkin purée, soy sauce, maple syrup, vinegar, garlic, ginger, sesame oil, and water.
2. Marinate chicken with half the sauce for 30 minutes. Reserve the rest.
3. Roast Brussels sprouts and carrots with oil, salt, and pepper at 400°F for 20–25 minutes.
4. Cook chicken in a skillet 5–7 minutes per side, glazing with extra sauce.
5. Assemble bowls with quinoa, chicken, veggies, and drizzle of sauce.
6. Garnish with sesame seeds, pumpkin seeds, and extras.
Notes
Always use unsweetened pumpkin purée.
Marinate chicken longer for richer flavor.
Double the sauce to save for dipping or drizzling.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dinner
Keywords: pumpkin teriyaki chicken, fall chicken recipes, healthy chicken bowls, pumpkin dinner recipes, Asian fusion chicken