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Teriyaki Grilled Chicken and Veggie Rice Bowls

Teriyaki Grilled Chicken and Veggie Rice Bowls
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Experience the deliciousness of Teriyaki Grilled Chicken and Veggie Rice Bowls, a perfect blend of tender chicken and vibrant vegetables drizzled with a homemade teriyaki sauce. This dish is not only packed with flavor but also offers a nutritious meal option ideal for busy weeknights or meal prep. With its easy-to-follow steps, you can whip up this delightful bowl in just 45 minutes, making it a family favorite that everyone will love. Customize it by swapping in your favorite proteins or veggies for a truly personalized touch!

Ingredients

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  • 1/2 cup low-sodium soy sauce
  • 1/2 cup water
  • 3 Tbsp 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
  • 1 medium zucchini, diced
  • 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 soy sauce, water, brown sugar, honey, garlic, ginger, rice vinegar, and cornstarch to create the teriyaki sauce.
  2. Marinate chicken in half of the teriyaki sauce for at least 15 minutes.
  3. Preheat your grill or grill pan over medium-high heat and brush with olive oil.
  4. Grill the marinated chicken for about 6–7 minutes per side until fully cooked.
  5. In a skillet, sauté zucchini, carrots, and broccoli in remaining olive oil until tender yet crisp.
  6. Assemble your bowls with cooked rice topped with grilled chicken slices and sautéed vegetables. Drizzle with reserved teriyaki sauce and sprinkle sesame seeds if desired.

Nutrition

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