Teriyaki Grilled Chicken and Veggie Rice Bowls
Teriyaki Grilled Chicken and Veggie Rice Bowls are a delightful fusion of flavors, perfect for any occasion. This wholesome dish features succulent grilled chicken drizzled with a sweet and savory teriyaki sauce, accompanied by vibrant vegetables over a bed of fluffy rice. Ideal for busy weeknights or meal prep, these bowls not only satisfy your taste buds but also deliver essential nutrients. Customize with your favorite veggies or switch out the chicken for tofu to cater to your dietary preferences. Enjoy this easy-to-make recipe that promises comfort in every bite!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 4
- Category: Dinner
- Method: Grilling
- Cuisine: Asian
Ingredients
Scale
- 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 1/2 lbs boneless skinless chicken breasts
- 1 medium zucchini, diced
- 1 1/2 cups matchstick carrots
- 2 1/2 cups broccoli florets
- 1 1/2 – 2 cups cooked rice
Instructions
- In a mixing bowl, whisk together soy sauce, water, light-brown sugar, honey, garlic, ginger, and rice vinegar. In a small bowl, mix cornstarch with water to create a slurry and add it to the sauce.
- Marinate chicken in half the teriyaki sauce for at least 15 minutes.
- Grill the marinated chicken over medium-high heat for about 6–7 minutes per side until cooked through (165°F).
- In a skillet, sauté zucchini, carrots, and broccoli in olive oil for about 5–7 minutes until tender yet crisp.
- Serve by layering rice in bowls topped with grilled chicken slices, sautéed veggies, and drizzle remaining teriyaki sauce.
Nutrition
- Serving Size: 1 bowl (approximately 500g)
- Calories: 540
- Sugar: 18g
- Sodium: 720mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 68g
- Fiber: 5g
- Protein: 36g
- Cholesterol: 90mg