Teriyaki Grilled Chicken and Veggie Rice Bowls

Teriyaki Grilled Chicken and Veggie Rice Bowls are a delightful blend of flavors that cater to your taste buds while being perfect for any occasion. These bowls are not only easy to prepare but also packed with nutritious veggies and tender grilled chicken. Whether you’re hosting a family dinner, meal prepping for the week, or just craving something delicious, this dish is sure to impress!

Why You’ll Love This Recipe

• Flavorful Combination: The sweet and savory teriyaki sauce perfectly complements the grilled chicken and fresh vegetables.
• Quick and Easy: With a prep time of only 20 minutes, you can have a wholesome meal on the table in just 45 minutes.
• Healthy Ingredients: Packed with lean protein and colorful veggies, this recipe is both nutritious and satisfying.
• Customizable: Feel free to swap out veggies or adjust the spice level to suit your tastes—this dish is versatile!
• Family-Friendly: Kids and adults alike will love digging into these colorful rice bowls.

Tools and Preparation

To make Teriyaki Grilled Chicken and Veggie Rice Bowls efficiently, you’ll need some essential kitchen tools. These tools will help streamline your cooking process and ensure everything turns out perfectly.

Essential Tools and Equipment

• Grill or grill pan
• Mixing bowl
• Whisk
• Measuring cups and spoons
• Knife

Importance of Each Tool

• Grill or grill pan: Provides that delicious charred flavor while cooking the chicken evenly.
• Mixing bowl: Essential for combining ingredients like the teriyaki sauce effortlessly.
• Whisk: Perfect for mixing sauces, ensuring a smooth consistency without lumps.
• Knife: A sharp knife makes prepping vegetables quick, safe, and easy.

Ingredients

A flavor-packed veggie rice bowl with teriyaki chicken.

For the 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 minced ginger
• 1 Tbsp rice vinegar
• 1 1/2 Tbsp cornstarch

For the Chicken and Veggies

• 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 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)

How to Make Teriyaki Grilled Chicken and Veggie Rice Bowls

Step 1: Prepare the Teriyaki Sauce

In a mixing bowl, whisk together low-sodium soy sauce, water, light-brown sugar, honey, minced garlic, minced ginger, rice vinegar, and cornstarch until smooth. Set aside.

Step 2: Marinate the Chicken

Place the boneless skinless chicken breasts in a shallow dish. Pour half of the teriyaki sauce over the chicken, cover it, and let it marinate in the refrigerator for at least 15 minutes.

Step 3: Grill the Chicken

Preheat your grill or grill pan over medium-high heat. Remove the chicken from marinade (discard used marinade). Brush with olive oil and season with ground black pepper. Grill for about 6-7 minutes per side or until fully cooked through. Remove from heat and let rest before slicing.

Step 4: Sauté the Vegetables

In a large skillet over medium heat, add remaining olive oil. Add zucchini pieces, matchstick carrots, and broccoli florets. Sauté for about 5-7 minutes until tender yet crisp.

Step 5: Cook the Rice

Prepare white or brown rice according to package instructions. Fluff with a fork once done.

Step 6: Assemble Your Bowls

In each serving bowl, layer cooked rice, sautéed vegetables, sliced grilled chicken, and drizzle with additional teriyaki sauce if desired. Sprinkle sesame seeds on top as a garnish if using.

Enjoy your homemade Teriyaki Grilled Chicken and Veggie Rice Bowls! They are flavorful meals that everyone will love!

How to Serve Teriyaki Grilled Chicken and Veggie Rice Bowls

Serving Teriyaki Grilled Chicken and Veggie Rice Bowls is a delightful experience that can be tailored to suit your taste. Here are some creative serving suggestions to enhance your meal.

Add Fresh Herbs

• Cilantro: Chopped cilantro adds a fresh, citrusy flavor that complements the teriyaki sauce beautifully.
• Green Onions: Sliced green onions provide a mild onion taste and a pop of color.

Incorporate Crunchy Toppings

• Sesame Seeds: Sprinkle toasted sesame seeds on top for a nutty flavor and added crunch.
• Chili Flakes: For those who enjoy heat, adding chili flakes can give your bowl an exciting kick.

Drizzle with Extra Sauce

• Teriyaki Sauce: A light drizzle of extra teriyaki sauce can enhance the flavor without being overwhelming.
• Sriracha or Hot Sauce: For spice lovers, a few drops of Sriracha will elevate the dish.

Serve in Fun Bowls

• Bento Boxes: Presenting your rice bowls in bento boxes makes for an appealing and organized meal display.
• Mason Jars: Layering the ingredients in mason jars not only looks great but is also perfect for meal prep.

How to Perfect Teriyaki Grilled Chicken and Veggie Rice Bowls

To make the best Teriyaki Grilled Chicken and Veggie Rice Bowls, consider these helpful tips. They will ensure you achieve maximum flavor and texture.

• Bold Marinade: Marinate the chicken in the teriyaki sauce for at least 30 minutes to infuse deep flavors.
• High Heat Grill: Ensure your grill is hot before placing the chicken on it; this helps achieve those beautiful grill marks and keeps the meat juicy.
• Vegetable Variety: Feel free to mix different vegetables according to what you have on hand or your personal preferences, like bell peppers or snap peas.
• Proper Cooking Time: Avoid overcooking the chicken; it should reach an internal temperature of 165°F for best results.
• Rice Choice: Experiment with different types of rice, such as jasmine or basmati, for varied textures and flavors.
• Prep Ahead: Prepare your veggies ahead of time to streamline assembly during busy weeknights.

Best Side Dishes for Teriyaki Grilled Chicken and Veggie Rice Bowls

Pairing side dishes with Teriyaki Grilled Chicken and Veggie Rice Bowls can create a well-rounded meal. Here are some excellent options:

1. Edamame: Lightly salted edamame pods offer protein and a satisfying crunch.
2. Cucumber Salad: A refreshing cucumber salad with rice vinegar dressing can balance out the richness of the teriyaki sauce.
3. Miso Soup: Warm miso soup provides comforting flavors that complement the main dish well.
4. Pickled Vegetables: Tangy pickled vegetables add acidity that enhances each bite of the rice bowl.
5. Steamed Dumplings: These savory bites pair wonderfully with teriyaki flavors and can be filled with various ingredients.
6. Roasted Sweet Potatoes: Sweet potatoes add natural sweetness and are nutritious, making them an ideal side option.

Common Mistakes to Avoid

It’s easy to make small errors when preparing Teriyaki Grilled Chicken and Veggie Rice Bowls. Here are some common mistakes and how to avoid them.

• Skipping the Marinade Time: Not allowing the chicken to marinate can lead to bland flavors. Aim for at least 30 minutes for optimal taste.
• Using Too Much Sauce: Overloading on teriyaki sauce can make the dish overly salty. Stick to the recommended amount for a balanced flavor.
• Neglecting Vegetable Prep: Cutting vegetables unevenly can result in inconsistent cooking. Make sure all veggies are cut to similar sizes for even cooking.
• Cooking Rice Incorrectly: Using too much or too little water can ruin your rice. Carefully follow package instructions for perfect results.
• Ignoring Grill Temperature: Grilling at the wrong temperature can lead to burnt or undercooked chicken. Preheat the grill properly before cooking.

Storage & Reheating Instructions

Refrigerator Storage

• Store leftovers in an airtight container for up to 4 days.
• Keep chicken and rice separate if possible to maintain texture.

Freezing Teriyaki Grilled Chicken and Veggie Rice Bowls

• Freeze in individual portions for convenience, using freezer-safe containers.
• They can last up to 3 months in the freezer.

Reheating Teriyaki Grilled Chicken and Veggie Rice Bowls

• Oven: Preheat oven to 350°F (175°C). Place in an oven-safe dish and cover with foil. Heat for about 20 minutes or until warmed through.
• Microwave: Place in a microwave-safe bowl, cover, and heat in 1-minute intervals until hot, stirring between.
• Stovetop: Use a skillet over medium heat, adding a splash of water or broth. Stir frequently until heated through.

Frequently Asked Questions

What is the best type of rice for Teriyaki Grilled Chicken and Veggie Rice Bowls?

Short grain brown rice works best because it holds its shape well and has a chewy texture that complements the dish.

Can I customize the vegetables used in this recipe?

Absolutely! Feel free to substitute with your favorite veggies like bell peppers, snap peas, or mushrooms based on your preference.

How do I make this dish vegetarian?

Replace the chicken with tofu or tempeh marinated in teriyaki sauce. Adjust cooking times accordingly for a delicious vegetarian option.

Can I prepare the teriyaki sauce ahead of time?

Yes! You can make the teriyaki sauce ahead and store it in the refrigerator for up to one week. Just give it a good stir before using.

How do I ensure my grilled chicken is juicy?

Marinating the chicken beforehand helps lock in moisture, and ensuring not to overcook it will keep it tender.

Final Thoughts

Teriyaki Grilled Chicken and Veggie Rice Bowls are flavorful, filling, and versatile. You can easily customize them with different vegetables or proteins according to your taste. Give this recipe a try; it’s perfect for any weeknight dinner!

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Teriyaki Grilled Chicken and Veggie Rice Bowls

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• Author: Lara
• Total Time: 45 minutes
• Yield: Serves 4

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Description

Teriyaki Grilled Chicken and Veggie Rice Bowls are the perfect blend of flavors, making them a delightful choice for any meal. This recipe features tender grilled chicken coated in a sweet and savory homemade teriyaki sauce, paired with an array of colorful veggies and fluffy rice.

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Ingredients

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• 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 minced ginger
• 1 Tbsp rice vinegar
• 1 1/2 Tbsp cornstarch
• 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 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)

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Instructions

1. Prepare the teriyaki sauce by whisking together soy sauce, water, brown sugar, honey, garlic, ginger, rice vinegar, and cornstarch in a mixing bowl.
2. Marinate chicken in half of the teriyaki sauce for at least 15 minutes.
3. Grill marinated chicken on medium-high heat for 6-7 minutes per side until cooked through.
4. Sauté zucchini, carrots, and broccoli in olive oil over medium heat until tender.
5. Cook rice according to package instructions.
6. Assemble bowls with rice at the base, topped with sautéed veggies and sliced grilled chicken. Drizzle with additional teriyaki sauce if desired.

• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Category: Main
• Method: Grilling/Sautéing
• Cuisine: Asian

Nutrition

• Serving Size: 1 bowl (approx. 400g)
• Calories: 550
• Sugar: 14g
• Sodium: 800mg
• Fat: 18g
• Saturated Fat: 3g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 70g
• Fiber: 6g
• Protein: 35g
• Cholesterol: 85mg