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Teriyaki Grilled Chicken and Veggie Rice Bowls

Teriyaki Grilled Chicken and Veggie Rice Bowls
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Indulge in the flavorful experience of Teriyaki Grilled Chicken and Veggie Rice Bowls, a perfect meal for any occasion. This dish features juicy grilled chicken marinated in a rich homemade teriyaki sauce, complemented by a colorful array of fresh vegetables. The combination is not only visually appealing but also packed with nutrients and protein, making it an ideal option for weeknight dinners or meal prep. In just 45 minutes, you can create a satisfying dish that will impress your family and friends alike. Whether you’re customizing the veggies or garnishing with sesame seeds, this recipe is versatile enough to suit everyone’s preferences.

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 to taste
  • 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

  1. In a mixing bowl, whisk together the soy sauce, water, brown sugar, honey, garlic, ginger, rice vinegar, and cornstarch until smooth.
  2. Place the boneless skinless chicken breasts in a shallow dish. Pour half of the teriyaki sauce over the chicken. Cover and let marinate in the refrigerator for at least 15 minutes or up to an hour for better flavor absorption.
  3. Preheat your grill or grill pan over medium heat. Brush with olive oil to prevent sticking. Remove the chicken from marinade (discard marinade) and season with ground black pepper. Grill for about 6-7 minutes per side or until fully cooked through. Remove from heat and let rest before slicing.
  4. In a large skillet over medium heat, add remaining olive oil. Add zucchini, matchstick carrots, and broccoli florets to the skillet. Sauté for about 5-7 minutes until tender-crisp.
  5. Divide cooked rice among serving bowls. Top with sliced grilled chicken and sautéed vegetables. Drizzle remaining teriyaki sauce over each bowl. Sprinkle with sesame seeds if desired.

Nutrition

Find it online: https://saltyrecipe.com/teriyaki-grilled-chicken-and-veggie-rice-bowls/