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Teriyaki Grilled Chicken and Veggie Rice Bowls

Teriyaki Grilled Chicken and Veggie Rice Bowls
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Indulge in a delightful fusion of flavors with Teriyaki Grilled Chicken and Veggie Rice Bowls. This vibrant dish features succulent grilled chicken marinated in a homemade teriyaki sauce, paired with an array of colorful seasonal vegetables over a bed of fluffy rice. Perfect for any occasion—whether it’s a quick weeknight meal or an impressive dinner party centerpiece—this recipe is both satisfying and healthy. With its balance of sweet and savory notes, this bowl will surely become a staple in your meal rotation. Enjoy customizing it with your favorite veggies or proteins to suit your palate!

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
  • Sesame seeds, optional

Instructions

  1. In a mixing bowl, whisk together low-sodium soy sauce, water, light-brown sugar, honey, minced garlic, minced ginger, rice vinegar, and cornstarch until well combined.
  2. Set aside half of the sauce for later use as a drizzle over the bowls.
  3. Place the chicken breasts in a shallow dish or zip-top bag.
  4. Pour half of the teriyaki sauce over the chicken, ensuring it's evenly coated.
  5. Allow it to marinate for at least 15 minutes.
  6. Preheat your grill or grill pan over medium-high heat.
  7. Brush with olive oil to prevent sticking.
  8. Remove chicken from marinade and season it with ground black pepper.
  9. Grill each side for about 6-7 minutes or until fully cooked through (internal temperature reaches 165°F).
  10. Once done, let it rest before slicing.
  11. In a large skillet, heat remaining olive oil over medium heat.
  12. Add zucchini, matchstick carrots, and broccoli florets.
  13. Sauté until tender-crisp, about 5-7 minutes.
  14. In serving bowls, layer cooked rice as a base.
  15. Top with grilled chicken slices and sautéed veggies.
  16. Drizzle reserved teriyaki sauce on top and sprinkle with sesame seeds if desired.

Nutrition

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