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Teriyaki Grilled Chicken and Veggie Rice Bowls

Teriyaki Grilled Chicken and Veggie Rice Bowls
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Teriyaki Grilled Chicken and Veggie Rice Bowls are the ultimate comfort food, combining tender grilled chicken with fresh vegetables and a luscious homemade teriyaki sauce. This dish is not only quick to prepare in about 45 minutes but also customizable, allowing you to swap in your favorite veggies or grains. Perfect for weeknight dinners, meal prep, or casual gatherings, these bowls deliver a delightful explosion of flavors that are both nutritious and satisfying.

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, 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 to taste
  • 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

  1. Prepare the teriyaki sauce by whisking together soy sauce, water, brown sugar, honey, minced garlic, ginger, rice vinegar, and cornstarch. Set aside.
  2. Marinate chicken breasts in half of the teriyaki sauce for at least 15 minutes.
  3. Grill the marinated chicken over medium heat for about 6-7 minutes on each side until fully cooked.
  4. In a skillet, sauté zucchini, carrots, and broccoli in olive oil until tender but crisp (about 5-7 minutes).
  5. Assemble bowls by layering cooked rice, grilled chicken slices, and sautéed vegetables. Drizzle with remaining teriyaki sauce.

Nutrition

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