4In a pot, add 1 cup of rice to 2 cups of water. Bring to a boil, cover, then let it simmer on low for 10 minutes.
5In a pot, add 1 cup of rice to 2 cups of water. Bring to a boil, cover, then let it simmer on low for 10 minutes.
6In a pot, add 1 cup of rice to 2 cups of water. Bring to a boil, cover, then let it simmer on low for 10 minutes.
7In a pan on medium-high heat sprayed with avocado oil, add 2 tablespoons of minced garlic, then add the sliced veggies. Season with garlic salt and pepper and let your veggies cook until softened.
8In a pan on medium-high heat sprayed with avocado oil, add 2 tablespoons of minced garlic, then add the sliced veggies. Season with garlic salt and pepper and let your veggies cook until softened.
9In a pan on medium-high heat sprayed with avocado oil, add 2 tablespoons of minced garlic, then add the sliced veggies. Season with garlic salt and pepper and let your veggies cook until softened.
10Remove vegetables from the pan, respray with avocado oil, add chicken breast. Season with garlic salt, pepper, red pepper flakes, and chili powder. Let this cook on medium-high heat for about 10 minutes.
11Remove vegetables from the pan, respray with avocado oil, add chicken breast. Season with garlic salt, pepper, red pepper flakes, and chili powder. Let this cook on medium-high heat for about 10 minutes.
12Remove vegetables from the pan, respray with avocado oil, add chicken breast. Season with garlic salt, pepper, red pepper flakes, and chili powder. Let this cook on medium-high heat for about 10 minutes.
13Add rice to meal prep bowls, then add chicken and veggies. Top with low-calorie teriyaki sauce and sesame seeds.
14Add rice to meal prep bowls, then add chicken and veggies. Top with low-calorie teriyaki sauce and sesame seeds.
15Add rice to meal prep bowls, then add chicken and veggies. Top with low-calorie teriyaki sauce and sesame seeds.