Teriyaki Grilled Chicken and Veggie Rice Bowls
Indulge in a delightful culinary experience with Teriyaki Grilled Chicken and Veggie Rice Bowls. This vibrant dish features tender grilled chicken marinated in a savory homemade teriyaki sauce, accompanied by a medley of fresh vegetables. Perfect for family dinners or meal prep, these bowls are not only easy to make but also packed with protein and essential nutrients.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: Serves 4
- Category: Main
- Method: Grilling/Sautéing
- Cuisine: Asian
Ingredients
Scale
- 1/2 cup low-sodium soy sauce
- 1/2 cup water
- 3 Tbsp 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
- 1 1/2 lbs boneless skinless chicken breasts
- Ground black pepper
- 1 medium zucchini, diced
- 1 1/2 cups matchstick carrots
- 2 1/2 cups diced broccoli florets
- 1 1/2 – 2 cups cooked white or brown rice
- Sesame seeds, optional
Instructions
- In a mixing bowl, combine soy sauce, water, brown sugar, honey, garlic, ginger, vinegar, and cornstarch. Whisk until blended.
- Marinate the chicken in half of the teriyaki sauce for at least 15 minutes.
- Grill the marinated chicken over medium-high heat for about 6-8 minutes per side until cooked through.
- Sauté zucchini, carrots, and broccoli in olive oil for about 5-7 minutes until tender yet crisp.
- Assemble bowls with cooked rice at the bottom topped with sliced grilled chicken and sautéed veggies. Drizzle with reserved teriyaki glaze if desired.
Nutrition
- Serving Size: 1 serving
- Calories: 495
- Sugar: 19g
- Sodium: 706mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 63g
- Fiber: 6g
- Protein: 34g
- Cholesterol: 73mg