Teriyaki Grilled Chicken and Veggie Rice Bowls
Indulge in the vibrant flavors of Teriyaki Grilled Chicken and Veggie Rice Bowls, a dish that perfectly marries tender grilled chicken with fresh vegetables, all drizzled in a rich homemade teriyaki sauce. Ideal for weeknight dinners or special gatherings, these rice bowls are quick to prepare and packed with nutrients.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: Serves approximately 4 people 1x
- Category: Main
- Method: Grilling
- Cuisine: Asian
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, about 1 Tbsp)
- 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, about 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 package directions; I prefer short grain brown rice)
- Sesame seeds (optional)
Instructions
- Whisk together soy sauce, water, brown sugar, honey, garlic, ginger, rice vinegar, and cornstarch in a bowl to create the teriyaki sauce.
- Marinate chicken breasts in half of the teriyaki sauce for at least 30 minutes.
- Preheat grill or grill pan over medium-high heat and brush with olive oil.
- Grill chicken for 6-7 minutes per side until fully cooked; remove from the grill and let rest.
- Grill vegetables for about 5-7 minutes until tender but crisp.
- Serve cooked rice topped with grilled chicken and veggies drizzled with remaining teriyaki sauce.
Nutrition
- Serving Size: 1 bowl (approximately 350g)
- Calories: 530
- Sugar: 15g
- Sodium: 850mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 63g
- Fiber: 5g
- Protein: 34g
- Cholesterol: 85mg