Teriyaki Grilled Chicken and Veggie Rice Bowls
Indulge in the vibrant flavors of Teriyaki Grilled Chicken and Veggie Rice Bowls, a delightful dish that brings together juicy grilled chicken and a medley of fresh vegetables, all enveloped in a homemade teriyaki sauce. Perfect for family dinners or meal prep, this recipe allows you to customize your bowl with your favorite grains and veggies. With its balance of savory and sweet notes, each bite offers a satisfying experience that both kids and adults will love. Quick to prepare and packed with nutrients, these bowls make for the ideal weeknight meal or healthy lunch option.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: Serves 4
- Category: Main
- Method: Grilling, Stir-Frying
- 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
- Cooked rice (white or brown)
Instructions
- In a mixing bowl, whisk together soy sauce, water, brown sugar, honey, minced garlic, ginger, rice vinegar, and cornstarch until smooth. Set aside.
- Marinate the chicken in half of the teriyaki sauce for at least 15 minutes.
- Preheat a grill or grill pan over medium-high heat; brush with olive oil.
- Grill chicken for about 6-7 minutes per side until cooked through (165°F internal temperature).
- In a skillet, heat remaining olive oil and stir-fry zucchini, carrots, and broccoli until tender-crisp (5-7 minutes).
- Simmer the remaining teriyaki sauce until slightly thickened.
- Serve by layering rice in bowls topped with grilled chicken and sautéed vegetables; drizzle with teriyaki sauce.
Nutrition
- Serving Size: 1 bowl (300g)
- Calories: 450
- Sugar: 16g
- Sodium: 790mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 5g
- Protein: 26g
- Cholesterol: 70mg