Step 1: Prep the Ingredients

• Cook white rice ahead of time. You can use leftover rice for better texture.

• Dice the chicken breasts into bite-sized pieces.

• Wash and chop broccoli and red bell pepper.

• Preheat your oven to 375°F (190°C).

• Lightly grease a 9×13-inch casserole dish.

Step 2: Cook the Chicken

• In a large skillet over medium heat, heat 1 tbsp olive oil.

• Add the diced chicken. Season with salt and pepper.

• Cook for 6–8 minutes or until the chicken is fully cooked (no longer pink).

• Remove from heat and set aside.

Step 3: Combine the Ingredients

• In a large mixing bowl, combine:

  • Cooked white rice

  • Cooked chicken

  • Broccoli florets

  • Diced red bell pepper

  • 1 cup teriyaki sauce

• Stir well to coat all ingredients evenly in the sauce.

Step 4: Bake the Casserole

• Transfer the mixture into the prepared casserole dish.

• Cover with aluminum foil and bake for 20 minutes.

• Remove foil, sprinkle sesame seeds and chopped green onions over the top.

• Bake uncovered for another 10 minutes, or until the top is slightly crisp and golden.

Step 5: Serve

• Let it cool for a few minutes before serving.

• Serve hot, optionally with a side of miso soup, cucumber salad, or edamame.