Teriyaki Grilled Chicken and Veggie Rice Bowls
Experience a burst of flavor with Teriyaki Grilled Chicken and Veggie Rice Bowls, a delightful fusion of tender chicken, vibrant vegetables, and a sweet-savory teriyaki sauce. This dish is perfect for busy weeknights, meal prepping, or impressing guests with its colorful presentation. In just 45 minutes, you can whip up this nutritious meal that not only satisfies your taste buds but also nourishes your body. With customizable ingredients and kid-friendly appeal, these rice bowls are sure to become a family favorite!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 4
- Category: Dinner
- Method: Grilling
- Cuisine: Asian
Ingredients
Scale
- 1 1/2 lbs boneless skinless chicken breasts
- 1/2 cup low-sodium soy sauce
- 3 Tbsp light-brown sugar
- 3 Tbsp honey
- 1 medium zucchini
- 1 1/2 cups matchstick carrots
- 2 1/2 cups broccoli florets
- Rice (white or brown)
Instructions
- Prepare the teriyaki sauce by whisking soy sauce, water, sugar, honey, garlic, ginger, vinegar, and cornstarch in a saucepan over medium heat. Simmer until thickened.
- Marinate chicken in half the teriyaki sauce for at least 15 minutes.
- Preheat grill; brush with oil and grill chicken for about 6-7 minutes per side until cooked through.
- Sauté zucchini, carrots, and broccoli in olive oil until tender yet crisp.
- Assemble bowls with rice as the base, topped with sliced chicken and veggies. Drizzle with additional teriyaki sauce if desired.
Nutrition
- Serving Size: 1 bowl (approximately 400g)
- Calories: 520
- Sugar: 15g
- Sodium: 900mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 5g
- Protein: 40g
- Cholesterol: 90mg