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.
Ingredients
Scale
- 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)
Instructions
- Prepare the teriyaki sauce by whisking together soy sauce, water, brown sugar, honey, garlic, ginger, rice vinegar, and cornstarch in a mixing bowl.
- Marinate chicken in half of the teriyaki sauce for at least 15 minutes.
- Grill marinated chicken on medium-high heat for 6-7 minutes per side until cooked through.
- Sauté zucchini, carrots, and broccoli in olive oil over medium heat until tender.
- Cook rice according to package instructions.
- 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