Teriyaki Grilled Chicken and Veggie Rice Bowls
Teriyaki Grilled Chicken and Veggie Rice Bowls are a delightful fusion of flavors, perfect for any meal occasion. This vibrant dish combines tender grilled chicken coated in a savory teriyaki sauce with an array of colorful vegetables and fluffy rice, creating an eye-catching presentation that is as appealing as it is delicious. With its quick preparation time and healthy ingredients, this recipe is ideal for busy weeknights or meal prepping for lunches. Plus, it’s easily customizable to suit your taste preferences, making it a versatile choice for everyone in the family.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: Serves 4
- Category: Dinner
- Method: Grilling/Sautéing
- 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
- 3 cups assorted vegetables (zucchini, carrots, broccoli)
- 1 1/2 – 2 cups cooked white or brown rice
Instructions
- Whisk together soy sauce, water, brown sugar, honey, garlic, ginger, rice vinegar, and cornstarch in a bowl to make the teriyaki sauce.
- Marinate chicken in half of the teriyaki sauce for at least 15 minutes.
- Grill the chicken over medium-high heat for about 6-7 minutes on each side or until fully cooked.
- Sauté the chopped vegetables in olive oil until tender.
- Cook rice according to package instructions.
- Assemble bowls by layering rice, grilled chicken slices, and sautéed veggies. Drizzle with remaining teriyaki sauce.
Nutrition
- Serving Size: 1 bowl (approximately 450g)
- Calories: 550
- Sugar: 15g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 70g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 100mg