Teriyaki Grilled Chicken and Veggie Rice Bowls
Teriyaki Grilled Chicken and Veggie Rice Bowls are a vibrant, flavor-packed meal that combines tender grilled chicken with fresh vegetables atop a fluffy bed of rice. This wholesome dish is not only quick to prepare, making it ideal for busy weeknights, but also versatile, allowing you to customize it with your favorite veggies. The homemade teriyaki sauce adds a delightful sweetness that perfectly complements the savory grilled chicken and crisp vegetables, creating a satisfying bowl that everyone will enjoy. Perfect for dinner or meal prep, these rice bowls are sure to become a family favorite.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves approximately 4 people 1x
- 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
- 1 1/2 lbs boneless skinless chicken breasts
- 1 medium zucchini
- 1 1/2 cups matchstick carrots
- 2 1/2 cups broccoli florets
- 1 1/2 – 2 cups cooked rice
Instructions
- Prepare the teriyaki sauce by whisking together soy sauce, water, brown sugar, honey, garlic, ginger, rice vinegar, and cornstarch in a bowl.
- Marinate the chicken in half of the sauce for at least 15 minutes in the refrigerator.
- Preheat the grill or grill pan over medium heat and brush with olive oil.
- Grill the marinated chicken for about 6-7 minutes per side or until fully cooked.
- In a skillet with remaining olive oil, sauté zucchini, carrots, and broccoli until tender-crisp (about 5-7 minutes).
- Serve layered bowls of rice topped with vegetables and sliced grilled chicken; drizzle with additional teriyaki sauce if desired.
Nutrition
- Serving Size: 1 bowl (approximately 500g)
- Calories: 480
- Sugar: 18g
- Sodium: 720mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 66g
- Fiber: 4g
- Protein: 34g
- Cholesterol: 70mg