Description
These Teriyaki Grilled Chicken and Veggie Rice Bowls are a delicious and satisfying meal option that combines flavorful teriyaki-marinated chicken with a colorful mix of veggies, all 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 (I prefer short grain brown rice)
- Sesame seeds, optional
Instructions
- For the teriyaki sauce: In a small saucepan, whisk together soy sauce, water, brown sugar, honey, garlic, ginger, and rice vinegar. Bring to a light boil. Whisk cornstarch with water, then add to sauce. Boil 1 minute, stirring constantly. Remove from heat.
- For the chicken: Brush chicken with olive oil, season with pepper. Grill until cooked through. Let rest, then dice into cubes.
- For the veggies: Saute zucchini, broccoli, and carrots in olive oil until crisp-tender.
- To assemble bowls: Layer rice into bowls, top with chicken, veggies, and teriyaki sauce. Sprinkle with sesame seeds. Serve warm.
Notes
- Extra teriyaki sauce can be stored for later use.
- Adjust vegetable quantities to personal preference.
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 13g
- Sodium: 850mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 80mg
