Teriyaki Grilled Chicken and Veggie Rice Bowls Recipe

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



For the Teriyaki Sauce:

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

For the Chicken, Veggies, and Rice:

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


  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. 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.


  • Calories: 716.84kcal
  • Fat: 29.36g
  • Saturated Fat: 6.52g
  • Trans Fat: 0.18g
  • Monounsaturated Fat: 15.62g
  • Polyunsaturated Fat: 5.25g
  • Carbohydrates: 69.79g
  • Fiber: 4.06g
  • Sugar: 23.08g
  • Protein: 44.27g
  • Cholesterol: 108.86mg
  • Sodium: 1305.34mg
  • Calcium: 100.62mg
  • Potassium: 1040.32mg
  • Iron: 3.52mg
  • Vitamin A: 477.77µg
  • Vitamin C: 42.90mg
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