Teriyaki Grilled Chicken and Veggie Rice Bowls
Teriyaki Grilled Chicken and Veggie Rice Bowls
5 from 13 votes
A flavor packed veggie rice bowl with teriyaki chicken.
Servings: 4 servings
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
 |
| Teriyaki Grilled Chicken and Veggie Rice Bowls |
Ingredients
Teriyaki sauce
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)
1 Tbsp minced ginger
1 Tbsp rice vinegar
1 1/2 Tbsp cornstarch
Chicken, veggies, and rice
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 (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 directions on the package (I prefer short-grain brown rice)
Sesame seeds, optional
 |
| Teriyaki Grilled Chicken and Veggie Rice Bowls |
Instructions
For the teriyaki sauce:
In a small saucepan whisk together low-sodium soy sauce, 1/4 cup + 2 Tbsp of the water, the brown sugar, honey, garlic, ginger, and rice vinegar. Bring mixture to a light boil over medium-high heat.
Whisk together cornstarch with remaining 2 Tbsp water, then add to sauce mixture in saucepan. Reduce heat slightly and allow to boil 1 minute, stirring constantly. Remove from heat, set aside.
For the chicken:
Brush both sides of chicken with 1 1/2 Tbsp of the olive oil and season pepper (you won't need salt since the teriyaki sauce is plenty salty). Preheat a grill over medium-high heat (to about 425 - 450°F/220-230°C).
Brush grill grates lightly with oil then grill chicken until center registers 160 - 165°F/ 70-73°C degrees on an instant-read thermometer, about 4 minutes per side. Remove and let rest 5 minutes then dice into cubes.
For the veggies:
Heat remaining 2 Tbsp olive oil in a saute pan over medium-high heat. Add zucchini, broccoli, and carrots and saute 4 - 5 minutes until crisp-tender.
To assemble bowls:
Layer rice into 4 bowls then top each with 1/4 of the chicken and 1/4 of the veggies. Drizzle desired amount of teriyaki sauce over tops (you'll have extra left overuse it for chicken or salmon the next day), sprinkle with sesame seeds. Serve warm.
Recipe source: Cooking Classy (teriyaki sauce adapted from my salmon recipe)
Nutrition Facts
Teriyaki Grilled Chicken and Veggie Rice Bowls
Amount Per Serving
Calories 465Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 2g13%
Cholesterol 108mg36%
Sodium 1321mg57%
Potassium 1168mg33%
Carbohydrates 38g13%
Fiber 3g13%
Sugar 26g29%
Protein 40g80%
Vitamin A 8520IU170%
Vitamin C 65.1mg79%
Calcium 76mg8%
Iron 2.2mg12%
* Percent Daily Values are based on a 2000 calorie diet.
