Description
These Teriyaki Grilled Chicken and Veggie Rice Bowls are a delicious and wholesome meal option that combines tender grilled chicken, flavorful teriyaki sauce, and a colorful assortment of vegetables served over a bed of rice.
Ingredients
Units
Scale
Teriyaki sauce
- 1/2 cup low-sodium soy sauce
- 1/2 cup water
- 3 Tbsp packed light-brown sugar
- 3 Tbsp honey
- 3 cloves garlic, minced (1 Tbsp)
- 1 Tbsp minced ginger
- 1 Tbsp rice vinegar
- 1 1/2 Tbsp cornstarch
Chicken, veggies and rice
- 3 1/2 Tbsp olive oil, divided, plus more for brushing grill
- 1 1/2 lbs boneless skinless chicken breasts
- Ground black pepper
- 1 medium zucchini, diced into half moons and quartered (1 1/2 cups)
- 1 1/2 cups matchstick carrots
- 2 1/2 cups small diced broccoli florets
- 1 1/2 – 2 cups white or brown rice, cooked according to directions on package
- Sesame seeds, optional
Instructions
- For the teriyaki sauce: In a small saucepan, whisk together low-sodium soy sauce, water, brown sugar, honey, garlic, ginger, and rice vinegar. Bring mixture to a light boil over medium-high heat. Whisk together cornstarch with water, then add to sauce mixture in saucepan. Reduce heat slightly and allow to boil 1 minute, stirring constantly. Remove from heat, set aside.
- For the chicken: Brush both sides of chicken with olive oil and season with pepper. Preheat a grill over medium-high heat. Grill chicken until the center registers the desired temperature, about 4 minutes per side. Remove, let rest, then dice into cubes.
- For the veggies: Heat olive oil in a saute pan over medium-high heat. Add zucchini, broccoli, and carrots and saute until crisp-tender.
- To assemble bowls: Layer rice into bowls, top each with chicken and veggies. Drizzle desired amount of teriyaki sauce over tops, sprinkle with sesame seeds. Serve warm.
Notes
- Leftover teriyaki sauce can be stored in the refrigerator for future use.
- Feel free to customize the vegetable mix based on personal preferences.
Nutrition
- Serving Size: 1 bowl
- Calories: 480 kcal
- Sugar: 14g
- Sodium: 850mg
- Fat: 16g
- Saturated Fat: 2.5g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 5g
- Protein: 36g
- Cholesterol: 90mg
