Teriyaki Grilled Chicken and Veggie Rice Bowls: A Flavor-Packed Delight

Name: Teriyaki Grilled Chicken and Veggie Rice Bowls
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: Japanese
Ingredients: 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; 3 1/2 Tbsp olive oil, divided; 1 1/2 lbs boneless skinless chicken breasts; Ground black pepper to taste; 1 medium zucchini, diced into half moons (1 1/2 cups); 1 1/2 cups matchstick carrots; 2 1/2 cups small diced broccoli florets; 1 1/2 – 2 cups cooked white or brown rice (short grain brown rice preferred); Sesame seeds for garnish (optional)

Are you ready to embark on a culinary adventure that’ll transport your taste buds straight to the heart of Japan? Say hello to our Teriyaki Grilled Chicken and Veggie Rice Bowls—a vibrant feast of juicy, marinated chicken, crisp veggies, and perfectly cooked rice that’s not just a meal but a joyful experience! Each bite bursts with sweet and savory teriyaki goodness, paired with a delightful crunch from the colorful veggies. Whether you’re hosting a dinner party or whipping up a family meal, this dish is sure to impress everyone at the table!

Main dish photo — *The finished dish — looks amazing, right?*

Why You’ll Love This Recipe

– Big, Bold Flavors: The homemade teriyaki sauce brings a tantalizing sweetness that complements the savory chicken perfectly.
– Crowd-Pleaser: This dish is a guaranteed hit with both kids and adults, making it ideal for family dinners or gatherings.
– Flexible & Fast: Quick prep and cook times mean you can whip this up in no time—perfect for busy weeknights!
– Make-Ahead Magic: Prep the chicken and veggies in advance for an effortless meal that can be enjoyed any day of the week.

Ingredients You’ll Need

To create these scrumptious Teriyaki Grilled Chicken and Veggie Rice Bowls, gather your ingredients and get ready to unleash your inner chef! The star of the show is the homemade teriyaki sauce that’s a flavor game-changer, elevating the chicken to new heights!

Another beautiful angle of the dish — *Just as gorgeous from this angle too!*

Here’s what you’ll need:

– 1/2 cup low-sodium soy sauce
– 1/2 cup water
– 3 Tbsp packed 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
– 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 (short grain brown rice is my favorite!)
– Sesame seeds, optional

*Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.*

Variations

The beauty of Teriyaki Grilled Chicken and Veggie Rice Bowls lies in their versatility! Feel free to get creative and make this recipe your own with these fun variations:

– Go Gluten-Free: Substitute soy sauce with a gluten-free tamari sauce for a gluten-free delight.
– Add Extra Protein: Toss in some crispy tofu or shrimp for a different protein twist!
– Make it Spicier: Add red pepper flakes or sriracha to the marinade for a spicy kick.
– Swap the Dressing: Experiment with different sauces like a honey mustard or garlic sesame dressing for a unique flavor.
– Cheese it Up: Top with shredded cheese or crumbled feta for a creamy addition.

How to Make Teriyaki Grilled Chicken and Veggie Rice Bowls

Ready to bring this enticing recipe to life? Here’s how to create your very own Teriyaki Grilled Chicken and Veggie Rice Bowls step by step!

Step 1: Whisk Up the Teriyaki Marinade

In a bowl, whisk together the soy sauce, water, brown sugar, honey, minced garlic, minced ginger, rice vinegar, and cornstarch until smooth. This sweet and savory marinade is the heart of the dish!

Step 2: Marinate the Chicken

Place the boneless skinless chicken breasts in a shallow dish or resealable bag. Pour half of the teriyaki marinade over the chicken, making sure each piece is well-coated. Let it marinate for at least 20 minutes (or up to 2 hours in the refrigerator for even more flavor!).

Step 3: Prepare Your Veggies

While the chicken marinates, chop your zucchini, matchstick carrots, and broccoli florets. These jewel-like bits of veggies will add a beautiful crunch and color to your bowls!

Step 4: Grill the Chicken

Heat up your grill or grill pan over medium-high heat. Brush with olive oil to prevent sticking. Grill the marinated chicken for about 6-7 minutes on each side or until fully cooked and the internal temperature reaches 165°F (75°C). Once done, remove from heat and let it rest before slicing.

Step 5: Sauté the Veggies

In a large skillet, add a tablespoon of olive oil over medium heat. Toss in your zucchini, carrots, and broccoli, and sauté for about 5-7 minutes until tender yet crispy. Season with a sprinkle of black pepper.

Step 6: Cook the Rice

Meanwhile, cook your rice according to package instructions. Short grain brown rice is perfect for soaking up all that teriyaki goodness!

Step 7: Assemble Your Bowls

In a bowl, layer a generous scoop of rice, followed by your grilled chicken sliced into strips, and a hearty serving of sautéed veggies on top. Drizzle with the remaining teriyaki sauce and sprinkle with sesame seeds for that extra crunch!

Pro Tips for Making Teriyaki Grilled Chicken and Veggie Rice Bowls

– Marinate Longer for Extra Flavor: If time permits, marinate your chicken longer for an even richer taste.
– Don’t Overcrowd the Grill: Give each chicken breast enough space on the grill to get that beautiful char!
– Use Fresh Veggies: Fresh vegetables add a burst of color and nutrition—don’t skip on this!
– Taste and Adjust: Before serving, taste your dish! Adjust the seasoning or add more sauce to your liking.

How to Serve Teriyaki Grilled Chicken and Veggie Rice Bowls

Garnishes

Sprinkle your bowls with fresh green onions, sesame seeds, or even a drizzle of sriracha for that pop of color and flavor!

Side Dishes

Pair this delightful dish with a side of edamame or a refreshing cucumber salad for a well-rounded meal.

Creative Ways to Present

Serve in vibrant bowls to showcase the beautiful colors of the ingredients, or create individual servings in mason jars for a fun and portable lunch option!

Make Ahead and Storage

Storing Leftovers

Keep any leftovers in an airtight container in the fridge for up to 3 days. The flavors only get better overnight!

Freezing

While you can freeze the grilled chicken and veggies separately, it’s best to store the rice and sauce separately as well. This will help maintain texture and taste.

Reheating

Reheat in the microwave or on the stovetop until heated through. You can add a splash of water to the rice to keep it moist during reheating!

FAQs

Can I use chicken thighs instead?
Absolutely! Chicken thighs would add extra juiciness and flavor. Just adjust the cooking time as needed.

Is this recipe spicy?
Nope! It’s sweet and savory, but you can spice it up by adding red pepper flakes or sriracha if you like.

How do I make this gluten-free?
Just substitute the soy sauce with gluten-free tamari sauce, and you’re good to go!

Can I prepare this in advance?
Yes! You can marinate the chicken and chop the veggies in advance for a quick meal on busy days!

Final Thoughts

There you have it—your complete guide to creating the most mouthwatering Teriyaki Grilled Chicken and Veggie Rice Bowls! Not only is this dish bursting with flavor, but it’s also quick and easy to make, perfect for any day of the week. So, grab your apron, gather your ingredients, and dive into this delectable recipe. Your taste buds will thank you! Happy cooking!