Teriyaki Grilled Chicken and Veggie Rice Bowls
Teriyaki Grilled Chicken and Veggie Rice Bowls are a vibrant and delicious meal that combines juicy, marinated chicken with colorful vegetables served over fluffy rice. This recipe is perfect for busy weeknights or impressing guests at gatherings. With a homemade teriyaki sauce that balances sweet and savory flavors, these bowls offer a nutritious and customizable dining option that everyone will enjoy.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: Serves 4
- Category: Main
- Method: Grilling/Sauting
- Cuisine: Japanese
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 tbsp rice vinegar
- 1.5 lbs boneless, skinless chicken breasts
- 1 medium zucchini, diced
- 1.5 cups matchstick carrots
- 2.5 cups small diced broccoli florets
- Cooked white or brown rice
Instructions
- Prepare the teriyaki sauce by mixing soy sauce, water, brown sugar, honey, garlic, ginger, rice vinegar, and cornstarch in a bowl; whisk until blended.
- Marinate chicken breasts in the sauce for at least 15 minutes (up to an hour).
- Grill marinated chicken over medium-high heat for about 6-7 minutes per side or until the internal temperature reaches 165F.
- In a skillet, saut zucchini, carrots, and broccoli in olive oil until tender yet crisp.
- Serve sliced grilled chicken over cooked rice topped with sauted veggies and optional sesame seeds.
Nutrition
- Serving Size: 1 bowl (approx. 400g)
- Calories: 540
- Sugar: 18g
- Sodium: 640mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 70g
- Fiber: 6g
- Protein: 40g
- Cholesterol: 100mg