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Teriyaki Grilled Chicken and Veggie Rice Bowls

Teriyaki Grilled Chicken and Veggie Rice Bowls
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Teriyaki Grilled Chicken and Veggie Rice Bowls are a delightful fusion of flavors, perfect for any meal occasion. This nutritious dish features tender grilled chicken paired with vibrant vegetables, all generously coated in a homemade teriyaki sauce that brings sweetness and umami to every bite. Whether you’re preparing a quick family dinner, prepping meals for the week, or serving guests at a casual gathering, these rice bowls are both satisfying and customizable. Choose your favorite veggies or protein options to make this dish your own!

Ingredients

Scale
  • 1 1/2 lbs boneless skinless chicken breasts
  • 1 medium zucchini
  • 1 1/2 cups matchstick carrots
  • 2 1/2 cups small diced broccoli florets
  • 1/2 cup low-sodium soy sauce
  • 3 Tbsp honey
  • 1/2 cup water
  • 3 Tbsp packed light-brown sugar
  • 3 cloves garlic (minced)
  • 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)
  • Ground black pepper
  • 1 1/2 – 2 cups white or brown rice (cooked according to directions on package; I prefer short grain brown rice)
  • 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 seasoned chicken in half of the teriyaki sauce for at least 15 minutes.
  3. Cook rice according to package instructions.
  4. Grill marinated chicken on medium-high heat for about 6–7 minutes per side until cooked through.
  5. Sauté zucchini, carrots, and broccoli in remaining olive oil until tender-crisp.
  6. Slice grilled chicken and serve over rice with sautéed veggies. Drizzle with leftover teriyaki sauce.

Nutrition

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