Name: Teriyaki Grilled Chicken and Veggie Rice Bowls Recipe
Prep time: 20 min
Cook time: 25 min
Yield: 4
Ingredients: For the teriyaki sauce:; ½ cup low sodium soy sauce; ½ cup water; 3 tbsp light brown sugar; 3 tbsp honey; 3 garlic cloves; 1 tbsp ginger; 1 tbsp rice vinegar; 1½ tbsp cornstarch; For the Chicken, Veggies, and Rice:; 3½ tbsp olive oil; 1½ lbs chicken breasts; ground black pepper; 1½ cups medium zucchini; 1½ cups matchstick carrots; 2½ cups small broccoli florets; 1½-2 cups white or brown rice; Sesame seeds

teriyaki grilled chicken and veggie rice bowls recipe

How To Make Teriyaki Grilled Chicken and Veggie Rice Bowls

Grab yourself a hearty bowl of perfectly grilled chicken that marries tenderness with succulent flavors from a mix of soy sauce, garlic, sugar, and ginger.

Preparation: 20 minutes

Cooking: 25 minutes

Total: 45 minutes

Serves:

Ingredients

For the Teriyaki Sauce:

½cuplow sodium soy sauce
½cupwater
3tbsplight brown sugar,packed
3tbsphoney
3garlic cloves,(1 tbsp) minced
1tbspginger,minced
1tbsprice vinegar
1½tbspcornstarch

For the Chicken, Veggies, and Rice:

3½tbspolive oil,divided, plus more for brushing grill
1½lbschicken breasts,boneless skinless
ground black pepper
1½cupsmedium zucchini,diced into half moons and quartered
1½cupsmatchstick carrots
2½cupssmall broccoli florets,diced
1½-2cupswhite or brown rice,cooked according to directions on package
sesame seeds,optional

Instructions

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.