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Teriyaki Grilled Chicken and Veggie Rice Bowls

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Teriyaki Grilled Chicken and Veggie Rice Bowls offer a delightful fusion of flavors that will elevate your weeknight dinners. This dish combines tender, marinated chicken with vibrant vegetables, all served over a bed of fluffy rice. Perfect for meal prep or a quick family dinner, these bowls are not only delicious but also packed with nutrients. Enjoy the sweet and savory teriyaki glaze that brings everything together in one satisfying bowl.

Ingredients

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  • 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)

Instructions

  1. In a bowl, whisk together soy sauce, water, brown sugar, honey, garlic, ginger, rice vinegar, and cornstarch. Set aside.
  2. Heat 2 tablespoons of olive oil in a grill pan over medium heat. Season chicken breasts with black pepper and grill for about 6-7 minutes on each side until cooked through. Brush with teriyaki sauce during the last few minutes of cooking.
  3. In another skillet, heat remaining olive oil and sauté zucchini, carrots, and broccoli until tender-crisp (about 5 minutes). Add remaining teriyaki sauce and stir until vegetables are coated.
  4. Serve grilled chicken on a bed of cooked rice topped with sautéed veggies. Sprinkle with sesame seeds if desired.

Nutrition

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

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