Print

Teriyaki Grilled Chicken and Veggie Rice Bowls

Teriyaki Grilled Chicken and Veggie Rice Bowls
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Teriyaki Grilled Chicken and Veggie Rice Bowls are a delightful fusion of flavors, ideal for a quick weeknight dinner or impressing guests with minimal effort. This wholesome dish features tender grilled chicken glazed in a homemade teriyaki sauce, paired with a vibrant medley of sautéed vegetables over a bed of fluffy rice. Not only are these bowls visually appealing, but they are also customizable—swap in your favorite veggies or proteins to suit your taste. Perfect for meal prep or family dinners, this recipe is sure to become a staple in your kitchen.

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)
  • 1 Tbsp minced ginger
  • 1 Tbsp rice vinegar
  • 1 1/2 Tbsp cornstarch
  • 3 1/2 Tbsp olive oil, divided, plus more for brushing grill
  • 1 1/2 lbs boneless skinless chicken breasts
  • Ground black pepper
  • 1 medium zucchini, diced into half moons and quartered (1 1/2 cups)
  • 1 1/2 cups matchstick carrots
  • 2 1/2 cups small diced broccoli florets
  • 1 1/2 – 2 cups white or brown rice, cooked according to directions on package
  • Sesame seeds, optional

Instructions

  1. Whisk together soy sauce, water, brown sugar, honey, garlic, ginger, rice vinegar, and cornstarch in a bowl to make the teriyaki sauce.
  2. Marinate the chicken in half the sauce for about 15 minutes.
  3. Cook rice according to package instructions and set aside.
  4. Grill marinated chicken for 6–7 minutes per side until cooked through.
  5. Sauté zucchini, carrots, and broccoli in olive oil until tender-crisp.
  6. Assemble by layering rice, grilled chicken slices, and veggies in bowls; drizzle with reserved teriyaki sauce.

Nutrition

Find it online: https://tastyplatepath.com/teriyaki-grilled-chicken-and-veggie-rice-bowls/