Teriyaki Grilled Chicken and Veggie Rice Bowls Recipe

In a small saucepan whisk together low-sodium soy sauce, ¼ cup plus 2 tablespoons of water, brown sugar, honey, garlic, ginger, and rice vinegar. Bring mixture to a light boil over medium-high heat.

Whisk together cornstarch with the remaining 2 tablespoons of water, then add to sauce mixture in saucepan. Reduce heat slightly and allow to boil about 1 minute, stirring constantly. Remove from heat, set aside.

Brush both sides of chicken with 1½ tablespoons of olive oil and season pepper. Preheat a grill over medium-high heat to about 425 to 450 degrees F.

Brush grill grates lightly with oil then grill chicken for about 4 minutes per side until center registers 160 to 165 degrees F on an instant-read thermometer. Remove and let rest for about 5 minutes then dice into cubes.

Heat the remaining 2 tablespoons of olive oil in a saute pan over medium-high heat. Add zucchini, broccoli, and carrots and saute for about 4 to 5 minutes until crisp-tender.

Layer rice into 4 bowls then top each with ¼ of the chicken and ¼ of the veggies. Drizzle desired amount of teriyaki sauce over tops, sprinkle with sesame seeds. Serve warm.