Teriyaki Rice Bowl

The rice-bowl obsession continues! This one was so good and a hit for all of us! I looooved the pineapple and edamame. I whipped this up on an indoor grill pan but would be great outside too. We needed a flavorful and fresh break from a couple of very cold days. It makes tasty leftovers too!

The Three Bite Rule - Teriyaki Rice Bowl

Chicken Teriyaki Rice Bowls (for 4)

Ingredients:

2 cups rice
4 chicken thighs, or tenders, or breasts
1 cup teriyaki marinade
2 cups pineapple, sliced into chunks
1 1/2 cup edamame

Directions:

Marinate the chicken in most of the teriyaki marinade, reserving a few tablespoons for topping.
Cook the rice. I used 10-minute brown rice.
Heat a grill pan to medium heat and grill the pineapple a few minutes on each side.
The Three Bite Rule - Teriyaki Rice Bowl
Grill the chicken on each side. Using a meat thermometer, make sure the chicken cooks through. Keep warm in the oven while prepping everything else.
The Three Bite Rule - Teriyaki Rice Bowl
Cook the edamame. Mine was frozen out of the shells and just microwaved a few minutes.
Slice a piece of chicken for each bowl.
Spoon the rice into each bowl, add edamame, pineapple, and chicken. The Three Bite Rule - Teriyaki Rice Bowl
Drizzle with remaining &unused teriyaki marinade. (Not any marinade the raw chicken was in.) Enjoy!
The Three Bite Rule - Teriyaki Rice Bowl
The marinade is pretty strong, so use just a touch. I liked the sweet pineapple with a little char flavor against the teriyaki.

If you like this one, here are my other fav bowls:
Honey mustard Chicken, Bacon & Avocado & Orzo
Italian Grain bowl with Meatballs, Asparagus, Tomato & Cracked Wheat
Falafel Bowl with Couscous

I like the formula aspect of these: grain + protein + veggies + sauce = delicious. I’m not sure of my next one, but there will more, I’m sure of it.

Crispy Fish Bowls with Lemon

We most often see this crispy fish for tacos and I like to keep the kiddos on their toes. This grain bowl has an orzo base, roasted parmesan broccoli, some fresh tomatoes, and a lemon-butter-herb drizzle.

Some filling grain/rice/noodle base + a protein + a cooked veg + a fresh component + a drizzle = a perfect meal.

Crispy Fish Bowls with Lemon Herb Drizzle
Ingredients: (serves 4)

1/2 pound orzo
8 breaded fish fillets
2 broccoli florets
1 tablespoon parmesan cheese
3 tomatoes
1/2 a lemon
4 tablespoons butter
1 tablespoon dijon mustard
herbs

Directions:
Cook the orzo until cooked through – then stir in butter and some lemon juice.
Chop the broccoli, drizzle with olive oil, and roast at 400-degrees for 15 minutes. Then sprinkle with salt, pepper, and parmesan when removing from the oven.
Chop the tomatoes and add to a bowl with a drizzle of olive oil & vinegar or Italian dressing.
Cook the fish according to the package.
Layer the bowls with orzo on the bottom, top with broccoli, and tomatoes.

In a small bowl, melt the remaining butter and whisk in lemon juice, dijon, and herbs.
Drizzle on top. Enjoy!

We loved it. One kiddo said it was the best dinner ever. Ever? Roasted broccoli is a hit here but could swap with sautéed green beans or brussels sprouts or asparagus! We have this fish all the time as fish tacos with lemonade slaw or salmon would be really good too.

Italian Grain Bowls

{originally published in 2017 and updated in 2024}

We have loved grain bowls for a long time. The customization and variety make these really great meals for us. I go for a carb base (orzo, or swap for risotto or rice or beans) + a protein (meatballs, or chicken or rosemary white beans, and cheese) + raw veggie (tomatoes or arugula) + a cooked veggie (parmesan broccoli, or swap for roasted asparagus or zucchini or mushrooms) + drizzle (pesto, or tomato sauce, or alfredo)!

The kids mostly ate everything separate to dip in pesto – their dreams come true.

Italian Grain Bowl
Ingredients (for 4)

1/2 pound orzo (half a box, or use grain of choice)
1-2 heads of broccoli
1 tablespoon parmesan cheese
meatballs
1 tablespoon tomato paste or tomato sauce
1 cup fresh mozzarella
2/3 cup pesto sauce
1 cup tomatoes

Directions:
Roast the broccoli in the oven (375-degrees) or air fryer until roasted and sprinkle with salt, pepper, and parmesan.
Cook the orzo (or any grain).
While veggie and grains are cooking, warm the meatballs and chop the raw veggies.
Drizzle with pesto and enjoy!


One kid let me know they like orzo better with just butter and parmesan – I mean, they still ate it, but this is only a slight deviation for pasta-obsessed kids and it is true we most often have orzo pretty plain. I’m always laying the groundwork for them to see foods all different ways. The same one remembered how much they like roasted broccoli while the other only likes it raw.

The leftovers are great, or let this be the use for leftovers. I love build-your-own situations for groups so people can customize and hit all the dietary needs.


We love all the grain bowls – take your fav flavors and serve it in this grain bowl format (chicken parm! burrito bowls! Egg roll bowls!) and everyone will be glad they can make it their own.

Chicken Cordon Bleu Grain Bowl

The classic crispy thin chicken rolled around ham and swiss gets a weeknight makeover in this grain bowl. I included all the usuals but in a very assemble your own rice bowl. This was a hit for everyone, and the kids can go either way on rice lately. Cordon bleu translates to blue ribbon so let’s all agree these flavors are winners.

Of course, pounded/breaded/fried chicken cutlets made at home would be better, and a subtle and from scratch sauce would be lovely, but this is the speedy way!

Chicken Cordon Bleu Grain Bowls
Ingredients: (for ~4)

1 1/2 cups arborio rice (or any grain you like)
2 cups chicken broth (as needed for your rice/grain)
~3 cups breaded chicken – chopped or popcorn style
~4 slices of deli ham
~4 slices of swiss cheese
~1 cup arugula (or green beans or broccoli or other veg as you like)
2 teaspoons mayo
1 tablespoon dijon mustard
1/2 teaspoon water
salt & pepper

Directions:
Cook the rice/grain. My risotto takes 7 minutes in the pressure cooker.
Cook the chicken, again according to the package if fully cooked or not.
Chop the ham, cheese, and arugula.
Mix together the mayo, dijon, and water to a dressing consistency and sprinkle in salt & pepper.

Assemble the bowls with rice as the base with rice, ham, cheese, greens, chicken and finish with a drizzle of the mustardy sauce.
Enjoy!

I was pretty jazzed that everyone was into it. I don’t think either kid opted for any of the mustard sauce but it always means something for everyone – each kid ate some of everything and one kid was very into the chicken and the other was all about the ham and cheese. I’ll take it.

Grain bowls are such the perfect meal for me and I have more in mind! Some other favorites are veggie burger ones & a chicken BLT one & a chipotle shrimp one & others. That reminds me, this winter veggie grain bowl needs to be added to my meal plan ASAP!

Sesame Noodle Bowls

These sesame noodle bowls get all the toppings to take it from a side of noodles to a balanced and customizable meal. We have peanut sesame noodles with dumplings or edamame but these bowls were a slight variation with a few choices of toppings or on the side.

We regularly have pasta so variety keeps us on own toes. If just one kid is home I try to think of what they’d be more into than the other. The little guy likes long noodles more than little sister.

Sesame Peanut Noodles
Ingredients: (for 4-5 servings)

1 pound linguine
3 tablespoons soy sauce
2 tablespoons sesame oil
2 tablespoons honey
1 teaspoon rice vinegar
1 teaspoon minced ginger
1 teaspoon minced garlic
1 teaspoon sriracha
1 1/2 cup pulled pork
1 cup edamame
2 green onions
1 avocado
(optional) pickled onions, radish, sesame noodles, hot honey, fish sauce

Directions:
Boil salted water for the pasta and cook until al dente.
Whisk, or shake together in a jar, the soy sauce, sesame oil, honey, rice vinegar, ginger, garlic, and sriracha.
Pan sear the pulled pork until warmed through and crispy.
Cook and shell the edamame, and chop the green onions.

Sesame Noodle Bowls - The Three Bite Rule

When the pasta is cooked, drain and toss it in the sauce to cook for another minute or two.
Top with pork, edamame, avocado, and any toppings.

Sesame Noodle Bowls - The Three Bite Rule

Enjoy!

I like the salty and sesame flavors and all the textures. The edamame pop and the avocado is creamy. I wished for pickled onions- we actually had onion but alas, no red wine vinegar.

If just one kid is home I try to think of what they’d be more into than the other. The little guy likes long noodles more than little sister though he’d rather the pulled pork be in bbq sauce.