Teriyaki Grilled Chicken and Veggie Rice Bowls

Teriyaki Grilled Chicken and Veggie Rice Bowls offer a delightful blend of flavors that make them perfect for any occasion. This dish pairs tender grilled chicken with vibrant veggies over a bed of rice, creating a wholesome meal that’s both satisfying and nutritious. Whether you’re hosting a family dinner or preparing a quick weeknight meal, these rice bowls are sure to impress with their savory teriyaki sauce and colorful presentation.

Why You’ll Love This Recipe

• Quick Preparation: This recipe takes just 20 minutes of prep time, making it ideal for busy weeknights.
• Flavorful Sauce: The homemade teriyaki sauce is sweet, savory, and far superior to store-bought versions.
• Nutrient-Rich Ingredients: Packed with vegetables, this dish is not only delicious but also loaded with vitamins and minerals.
• Customizable: You can easily swap in your favorite veggies or proteins, tailoring the dish to your taste.
• Meal Prep Friendly: Make extra servings for lunch the next day; they reheat well and maintain flavor.

Tools and Preparation

Before diving into the cooking process, gather your tools. Having everything ready will streamline your cooking experience.

Essential Tools and Equipment

• Grill or grill pan
• Mixing bowl
• Saucepan
• Measuring cups and spoons
• Knife and cutting board

Importance of Each Tool

• Grill or grill pan: Provides that delicious charred flavor essential for grilled chicken.
• Mixing bowl: Perfect for combining ingredients when making the teriyaki sauce.
• Saucepan: Necessary for cooking rice to perfection while you prepare the rest of the meal.

Ingredients

A flavor packed veggie rice bowl with teriyaki chicken.

For the Teriyaki Sauce:

• 1/2 cup low-sodium soy sauce
• 1/2 cup water
• 3 Tbsp packed light-brown sugar
• 3 Tbsp honey
• 3 cloves garlic (minced)
• 1 Tbsp minced ginger
• 1 Tbsp rice vinegar
• 1 1/2 Tbsp cornstarch

For the Chicken:

• 3 1/2 Tbsp olive oil (divided, plus more for brushing grill)
• 1 1/2 lbs boneless skinless chicken breasts
• Ground black pepper

For the Veggies:

• 1 medium zucchini (diced into half moons and quartered)
• 1 1/2 cups matchstick carrots
• 2 1/2 cups small diced broccoli florets

For Serving:

• 1 1/2 – 2 cups white or brown rice (cooked according to directions on package)
• Sesame seeds (optional)

How to Make Teriyaki Grilled Chicken and Veggie Rice Bowls

Step 1: Prepare the Teriyaki Sauce

Start by whisking together the soy sauce, water, light-brown sugar, honey, minced garlic, minced ginger, rice vinegar, and cornstarch in a mixing bowl. Set aside some of this sauce for later use as a drizzle over your finished bowls.

Step 2: Marinate the Chicken

Place the boneless skinless chicken breasts in a shallow dish. Pour half of the prepared teriyaki sauce over the chicken. Allow it to marinate for at least 15 minutes. This step infuses flavor into your chicken.

Step 3: Grill the Chicken

Preheat your grill or grill pan over medium-high heat. Brush it lightly with olive oil. Remove the chicken from the marinade (discard any leftover marinade). Grill each piece for about 6-7 minutes per side or until fully cooked. Use ground black pepper to season during grilling.

Step 4: Cook the Vegetables

While grilling the chicken, heat remaining olive oil in a saucepan over medium heat. Add zucchini, carrots, and broccoli. Sauté these veggies for about 5-7 minutes until they are tender but still vibrant in color.

Step 5: Prepare Rice

Cook white or brown rice according to package instructions while preparing other components of this dish.

Step 6: Assemble Your Bowls

Once everything is cooked, start assembling your Teriyaki Grilled Chicken and Veggie Rice Bowls. Begin with a layer of rice at the bottom of each bowl. Top with grilled chicken slices and sautéed vegetables. Drizzle with reserved teriyaki sauce and sprinkle sesame seeds on top if desired.

These Teriyaki Grilled Chicken and Veggie Rice Bowls are now ready to serve! Enjoy this wholesome meal that’s bursting with flavor!

How to Serve Teriyaki Grilled Chicken and Veggie Rice Bowls

Serving Teriyaki Grilled Chicken and Veggie Rice Bowls is simple yet customizable. You can elevate the dish by adding various toppings and garnishes that enhance both flavor and presentation.

Add Fresh Herbs

• Cilantro – Chopped cilantro adds a fresh, zesty flavor.
• Green Onions – Sliced green onions provide a mild onion taste and vibrant color.

Include Crunchy Toppings

• Sesame Seeds – Toasted sesame seeds add a nutty crunch.
• Chili Flakes – For those who enjoy heat, a sprinkle of chili flakes can spice things up.

Pair with Sauces

• Extra Teriyaki Sauce – Drizzle some extra sauce over the top for added flavor.
• Sriracha – If you like it spicy, offer Sriracha on the side for an extra kick.

Serve with Fresh Greens

• Mixed Greens Salad – A light salad on the side complements the richness of the rice bowl.
• Cucumber Salad – A refreshing cucumber salad adds a crisp texture.

How to Perfect Teriyaki Grilled Chicken and Veggie Rice Bowls

To achieve the best results when making your Teriyaki Grilled Chicken and Veggie Rice Bowls, consider these helpful tips.

• Marinate the Chicken – Allowing the chicken to marinate for at least 30 minutes enhances its flavor.
• Grill on High Heat – Preheat your grill for a nice sear that locks in juices and creates grill marks.
• Use Fresh Veggies – Fresh vegetables not only taste better but also retain their nutrients.
• Cook Rice Properly – Ensure your rice is fluffy by following package instructions carefully.
• Adjust Sweetness – Feel free to modify sugar or honey levels based on your taste preference.
• Let Rest Before Serving – Allow grilled chicken to rest for a few minutes before slicing to keep it juicy.

Best Side Dishes for Teriyaki Grilled Chicken and Veggie Rice Bowls

Pairing side dishes with your Teriyaki Grilled Chicken and Veggie Rice Bowls can create a well-rounded meal. Here are some excellent options:

1. Steamed Edamame – Lightly salted edamame offers protein and fiber while being easy to prepare.
2. Miso Soup – A warm bowl of miso soup adds depth to your meal with its savory flavors.
3. Cucumber Salad – Refreshing and light, this salad balances the richness of teriyaki chicken perfectly.
4. Roasted Sweet Potatoes – Sweet potatoes add sweetness while being nutritious; toss them in olive oil before roasting.
5. Asian Slaw – A crunchy slaw made with cabbage, carrots, and sesame dressing provides texture contrast.
6. Grilled Asparagus – Lightly seasoned grilled asparagus complements the flavors of your rice bowl beautifully.

Common Mistakes to Avoid

When making Teriyaki Grilled Chicken and Veggie Rice Bowls, it’s easy to overlook some details that can affect the final dish.

• Skipping the marinade: Not allowing the chicken to marinate can lead to bland flavors. Make sure to let it sit for at least 30 minutes for maximum flavor.
• Overcooking the vegetables: Cooking veggies too long can make them mushy. Aim for crisp-tender textures by sautéing or grilling just until bright and tender.
• Ignoring rice preparation: Using undercooked rice affects the entire bowl. Follow package instructions closely for perfect texture and flavor.
• Not adjusting seasoning: Taste your sauce before cooking. Adjust sweetness or saltiness based on your preferences for a balanced flavor profile.
• Using low-quality soy sauce: Poor quality soy can ruin your teriyaki sauce. Opt for a good brand of low-sodium soy sauce for better taste.

Storage & Reheating Instructions

Refrigerator Storage

• Store leftovers in an airtight container.
• They can last up to 3-4 days in the fridge.

Freezing Teriyaki Grilled Chicken and Veggie Rice Bowls

• Place in freezer-safe containers or bags.
• These bowls can be frozen for up to 2-3 months.

Reheating Teriyaki Grilled Chicken and Veggie Rice Bowls

• Oven: Preheat to 350°F (175°C) and cover with foil. Heat for about 15-20 minutes until warmed through.
• Microwave: Use a microwave-safe dish, cover loosely, and heat in short intervals, stirring between, until hot.
• Stovetop: In a non-stick pan over medium heat, add a splash of water or broth to prevent sticking and heat thoroughly.

Frequently Asked Questions

Here are some common questions about Teriyaki Grilled Chicken and Veggie Rice Bowls.

Can I use other proteins in Teriyaki Grilled Chicken and Veggie Rice Bowls?

Yes! You can substitute chicken with beef, turkey, or lamb for varied flavors.

How do I make a vegetarian version of Teriyaki Grilled Chicken and Veggie Rice Bowls?

Simply replace chicken with tofu or tempeh, using the same teriyaki marinade for flavor.

What vegetables work well in these rice bowls?

You can use bell peppers, snap peas, or asparagus depending on your preference.

How do I ensure my rice is cooked perfectly?

Follow the package instructions carefully; rinsing the rice before cooking removes excess starch for better texture.

Can I add more sauce to my Teriyaki Grilled Chicken and Veggie Rice Bowls?

Absolutely! If you prefer a saucier dish, feel free to double the teriyaki sauce recipe.

Final Thoughts

Teriyaki Grilled Chicken and Veggie Rice Bowls offer a delicious blend of flavors that are both satisfying and customizable. Whether you like extra veggies or different proteins, this recipe allows you to adapt it perfectly to your taste. Give it a try today!

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Teriyaki Grilled Chicken and Veggie Rice Bowls

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• Author: Olivia
• Total Time: 35 minutes
• Yield: Serves 4

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Description

Elevate your weeknight dinners with Teriyaki Grilled Chicken and Veggie Rice Bowls, a vibrant and satisfying meal that combines tender grilled chicken, colorful vegetables, and a homemade teriyaki sauce. Ready in just 20 minutes, this dish is perfect for busy evenings or family gatherings. The savory teriyaki glaze adds a delightful sweetness that enhances the fresh ingredients, making every bite full of flavor. Customize your bowl with your favorite veggies or proteins for a personalized touch. Enjoy these wholesome bowls for a delicious dinner that’s nutritious and easy to prepare.

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Ingredients

Scale 1x2x3x

• 1/2 cup low-sodium soy sauce
• 1/2 cup water
• 3 Tbsp packed light-brown sugar
• 3 Tbsp honey
• 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)
• 1 1/2 lbs boneless skinless chicken breasts
• Ground black pepper
• 1 medium zucchini (diced into half moons and quartered)
• 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)

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Instructions

1. Whisk together soy sauce, water, brown sugar, honey, garlic, ginger, rice vinegar, and cornstarch in a mixing bowl. Reserve some sauce for drizzling later.
2. Marinate chicken in half of the teriyaki sauce for at least 15 minutes.
3. Preheat grill or grill pan over medium-high heat; brush with olive oil.
4. Grill chicken for 6-7 minutes per side until cooked through.
5. Sauté zucchini, carrots, and broccoli in olive oil until tender but crisp.
6. Cook rice according to package instructions.
7. Assemble bowls: layer rice, top with grilled chicken and sautéed vegetables, drizzle with reserved teriyaki sauce.

• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Category: Main
• Method: Grilling
• Cuisine: Asian

Nutrition

• Serving Size: 1 bowl (about 400g)
• Calories: 450
• Sugar: 14g
• Sodium: 880mg
• Fat: 12g
• Saturated Fat: 2g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 60g
• Fiber: 5g
• Protein: 30g
• Cholesterol: 75mg