Description
Enjoy these flavorful Teriyaki Grilled Chicken and Veggie Rice Bowls that are easy to make! Try them today for a delicious meal!
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)
- 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 package directions)
- Sesame seeds (optional)
Instructions
- Prepare the teriyaki sauce by whisking together soy sauce, water, brown sugar, honey, minced garlic, ginger, and rice vinegar in a mixing bowl.
- Marinate the chicken in olive oil, ground black pepper, and half of the teriyaki sauce for at least 15 minutes.
- Grill the marinated chicken over medium-high heat for 6–8 minutes on each side until fully cooked.
- In a skillet, sauté diced zucchini, carrots, and broccoli until tender before adding the reserved teriyaki marinade and cooking until thickened.
- Assemble your bowls by layering cooked rice, grilled chicken slices, and sautéed vegetables.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Grilling
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl (about 400g)
- Calories: 480
- Sugar: 16g
- Sodium: 650mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 63g
- Fiber: 6g
- Protein: 32g
- Cholesterol: 80mg
Keywords: For extra flavor, let the chicken marinate for longer if time allows. Feel free to experiment with different vegetables like bell peppers or snap peas. If you prefer a vegetarian version, substitute chicken with tofu or tempeh.