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Teriyaki Grilled Chicken and Veggie Rice Bowls

Teriyaki Grilled Chicken and Veggie Rice Bowls
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Savor the delightful balance of flavors in Teriyaki Grilled Chicken and Veggie Rice Bowls, a wholesome meal perfect for any occasion. This dish features marinated grilled chicken paired with vibrant vegetables like zucchini, carrots, and broccoli, all drizzled with a homemade teriyaki sauce. Ideal for quick weeknight dinners or meal prepping for busy days ahead, it promises both satisfaction and nutrition. Serve it over fluffy rice, and enjoy a colorful presentation that will please the whole family.

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)
  • 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)
  • Sesame seeds (optional)

Instructions

  1. Prepare the teriyaki sauce by whisking together soy sauce, water, brown sugar, honey, minced garlic, ginger, rice vinegar, and cornstarch in a mixing bowl. Set aside.
  2. Marinate chicken breasts in olive oil and half of the teriyaki sauce for at least 15 minutes.
  3. Grill the chicken on medium-high heat for 6-7 minutes per side until cooked through. Let rest before slicing.
  4. Sauté zucchini, carrots, and broccoli in remaining olive oil over medium heat until tender-crisp.
  5. Layer cooked rice in bowls, top with sautéed vegetables and sliced grilled chicken. Drizzle with additional teriyaki sauce if desired.

Nutrition

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