Teriyaki Grilled Chicken and Veggie Rice Bowls

Teriyaki Grilled Chicken and Veggie Rice Bowls are a delicious and wholesome meal option perfect for any occasion. This dish combines succulent grilled chicken with vibrant veggies and fluffy rice, all coated in a savory teriyaki sauce. Whether you’re hosting a family dinner or seeking a quick weeknight meal, this recipe hits the mark for flavor and satisfaction.

Why You’ll Love This Recipe

• Quick Preparation: With just 20 minutes of prep time, you’ll have a delicious meal ready in no time.
• Flavorful Sauce: The homemade teriyaki sauce brings an irresistible sweetness and umami that elevates the dish.
• Healthy Ingredients: Packed with lean protein and fresh vegetables, these rice bowls are nutritious and filling.
• Customizable: Feel free to swap in your favorite veggies or adjust the protein for a personal touch.
• Perfect for Meal Prep: These bowls store well, making them ideal for easy lunches throughout the week.

Tools and Preparation

Before you dive into making your Teriyaki Grilled Chicken and Veggie Rice Bowls, gather the necessary tools. Having everything ready will streamline your cooking experience.

Essential Tools and Equipment

• Grill or grill pan
• Mixing bowl
• Whisk
• Cutting board
• Knife
• Measuring cups and spoons

Importance of Each Tool

• Grill or grill pan: Achieves that perfect char on the chicken, enhancing flavor.
• Mixing bowl: Essential for combining ingredients seamlessly, especially when making the teriyaki sauce.
• Knife: A sharp knife ensures safe and efficient chopping of vegetables.

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)
• 1 Tbsp minced ginger
• 1 Tbsp rice vinegar
• 1 1/2 Tbsp cornstarch

For the Chicken and Veggies

• 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)
• 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 (I prefer short grain brown rice)
• Sesame seeds, optional

For Garnish

• 2 tablespoons fresh parsley, finely chopped

How to Make Teriyaki Grilled Chicken and Veggie Rice Bowls

Step 1: Prepare the Teriyaki Sauce

In a mixing bowl, combine the following ingredients:
1. Low-sodium soy sauce
2. Water
3. Light-brown sugar
4. Honey
5. Minced garlic
6. Minced ginger
7. Rice vinegar

Whisk until well blended. In a separate small bowl, mix cornstarch with two tablespoons of water until smooth. Add this mixture to the sauce while whisking continuously over medium heat until it thickens.

Step 2: Marinate the Chicken

Place the boneless skinless chicken breasts in a shallow dish and pour half of your prepared teriyaki sauce over them. Allow marinating for at least 15 minutes or up to overnight in the refrigerator.

Step 3: Grill the Chicken

Preheat your grill or grill pan over medium-high heat. Brush with olive oil to prevent sticking. Remove chicken from marinade (discard leftover marinade) and place on grill. Cook each side for about 6-7 minutes or until fully cooked through.

Step 4: Sauté the Vegetables

While the chicken grills, heat remaining olive oil in a skillet over medium heat. Add diced zucchini, matchstick carrots, and broccoli florets. Sauté for about 5-7 minutes until tender but still crisp.

Step 5: Serve Your Rice Bowls

Cook rice according to package instructions while chicken is grilling. Once everything is ready:
– Place cooked rice in bowls.
– Top with grilled teriyaki chicken slices.
– Add sautéed veggies around or on top of the chicken.
– Drizzle remaining teriyaki sauce over each bowl.
– Garnish with sesame seeds and chopped parsley if desired.

Enjoy your homemade Teriyaki Grilled Chicken and Veggie Rice Bowls!

How to Serve Teriyaki Grilled Chicken and Veggie Rice Bowls

Serving Teriyaki Grilled Chicken and Veggie Rice Bowls is a delightful experience. This dish not only looks vibrant but also offers a balance of flavors that everyone will enjoy. Here are some creative serving suggestions to enhance your meal.

Bowl Presentation

• Use a large, shallow bowl for an appealing display of the chicken and veggies.
• Layer the rice first, followed by grilled chicken, and top with vibrant vegetables for color.

Garnish Ideas

• Sesame seeds – Sprinkle on top for added crunch and flavor.
• Fresh herbs – Add chopped green onions or cilantro for a fresh finish.

Sauce Options

• Extra teriyaki sauce – Serve on the side for those who love extra flavor.
• Sriracha or chili flakes – Provide for those who enjoy a bit of heat.

Accompaniments

• Lime wedges – A squeeze of lime adds brightness to the dish.
• Pickled vegetables – Serve as a tangy contrast to the savory flavors.

How to Perfect Teriyaki Grilled Chicken and Veggie Rice Bowls

To create the best Teriyaki Grilled Chicken and Veggie Rice Bowls, follow these helpful tips that will elevate your dish’s taste and presentation.

• Marinate longer – Allow the chicken to marinate in the teriyaki sauce for at least 30 minutes for deeper flavor.
• Use high heat – Grill the chicken over high heat to achieve those perfect grill marks.
• Cook veggies separately – Sauté veggies just until tender-crisp to maintain their bright colors and nutrients.
• Let chicken rest – After grilling, let the chicken rest for a few minutes before slicing. This keeps it juicy.
• Experiment with grains – Try different rice varieties like jasmine or quinoa for unique textures.
• Add crunch – Consider topping with crushed nuts like cashews or almonds for an extra layer of flavor and texture.

Best Side Dishes for Teriyaki Grilled Chicken and Veggie Rice Bowls

Complementing your Teriyaki Grilled Chicken and Veggie Rice Bowls with side dishes can enhance your meal. Here are some delicious options that pair well with this dish.

1. Edamame – Steamed edamame pods seasoned with salt make a great snack or appetizer.
2. Miso Soup – A warm bowl of miso soup offers a comforting start to your meal.
3. Cucumber Salad – A refreshing cucumber salad with rice vinegar balances the richness of teriyaki sauce.
4. Seaweed Salad – Light and nutritious, seaweed salad provides a unique flavor profile.
5. Steamed Dumplings – These can be filled with vegetables or meat, making them a hearty addition.
6. Spring Rolls – Fresh spring rolls filled with veggies add freshness and crunch alongside your main dish.
7. Grilled Pineapple – Sweet, caramelized pineapple brings a tropical twist that complements the savory elements of your bowl.
8. Roasted Sweet Potatoes – Their natural sweetness pairs beautifully with the savory teriyaki flavors in your rice bowl.

Common Mistakes to Avoid

When making Teriyaki Grilled Chicken and Veggie Rice Bowls, it’s easy to slip up. Here are some common mistakes to keep in mind.

• Skipping the Marinade: Not marinating the chicken enough can lead to bland flavor. Ensure you let the chicken sit in the marinade for at least 30 minutes for best results.

• Overcooking the Chicken: Cooking chicken too long can make it dry. Use a meat thermometer to check if it reaches 165°F for juicy, tender meat.

• Using Low-Quality Soy Sauce: The type of soy sauce affects the dish’s taste. Opt for low-sodium soy sauce for a balanced flavor without overwhelming saltiness.

• Not Preparing Rice Properly: Under-cooked or overcooked rice can ruin your bowl. Follow package instructions carefully and consider using short grain brown rice for added texture.

• Neglecting Vegetable Prep: Large or unevenly cut veggies can affect cooking time and texture. Dice vegetables into uniform pieces to ensure even cooking.

Storage & Reheating Instructions

Refrigerator Storage

• Store leftovers in an airtight container.
• They will last up to 3-4 days in the refrigerator.
• Make sure the chicken is cooled before storing to maintain freshness.

Freezing Teriyaki Grilled Chicken and Veggie Rice Bowls

• Place the chicken and vegetables in a freezer-safe container.
• They can be frozen for up to 3 months.
• Label containers with date and contents for easy identification later.

Reheating Teriyaki Grilled Chicken and Veggie Rice Bowls

• Oven: Preheat oven to 350°F, place bowls in an oven-safe dish, cover with foil, and heat for about 15-20 minutes until warmed through.

• Microwave: Place in a microwave-safe dish, cover loosely, and heat on medium power for 2-3 minutes or until hot, stirring halfway through.

• Stovetop: Heat a skillet on medium heat, add a splash of water or oil, then stir-fry your rice bowls for about 5-7 minutes until heated throughout.

Frequently Asked Questions

Can I use other proteins instead of chicken?

Absolutely! You can substitute tofu, shrimp, or beef as alternatives. Adjust cooking times accordingly based on your choice of protein.

How do I make this dish gluten-free?

To make Teriyaki Grilled Chicken and Veggie Rice Bowls gluten-free, use tamari sauce instead of soy sauce. Ensure all other ingredients are gluten-free as well.

What vegetables work best in this recipe?

You can use bell peppers, snap peas, or asparagus if you prefer different veggies. Feel free to mix and match based on your tastes!

Can I prepare the teriyaki sauce ahead of time?

Yes! You can prepare the teriyaki sauce in advance and store it in the fridge for up to one week. Just give it a good stir before using.

How can I customize my rice bowls?

Customize by adding fresh herbs like cilantro or green onions, or top with avocado slices for extra creaminess. The options are endless!

Final Thoughts

Teriyaki Grilled Chicken and Veggie Rice Bowls are not only delicious but also versatile. This recipe allows you to customize it with your favorite proteins and vegetables, making it perfect for any occasion. Give it a try and explore different flavors that suit your tastes!

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Teriyaki Grilled Chicken and Veggie Rice Bowls

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Teriyaki Grilled Chicken and Veggie Rice Bowls are a quick, nutritious meal that combines tender grilled chicken with colorful vegetables and fluffy rice, all drenched in a mouthwatering homemade teriyaki sauce. Perfect for busy weeknights or family gatherings, this dish is not only flavorful but also customizable to suit your preferences. With the option to swap in your favorite proteins or vegetables, it caters to various dietary needs while providing a satisfying balance of protein, fiber, and essential nutrients. Enjoy this wholesome bowl that’s easy to prepare and great for meal prep!

• Total Time: 40 minutes
• Yield: Serves 4

Ingredients

Scale 1x2x3x

• 1 1/2 lbs boneless skinless chicken breasts
• 1/2 cup low-sodium soy sauce
• 3 Tbsp light-brown sugar
• 3 Tbsp honey
• 1 medium zucchini
• 1 1/2 cups matchstick carrots
• 2 1/2 cups broccoli florets
• 1 1/2 – 2 cups cooked rice (white or brown)

Instructions

1. For the teriyaki sauce, whisk together soy sauce, water, brown sugar, honey, minced garlic, minced ginger, and rice vinegar in a mixing bowl. In a small bowl, mix cornstarch with water until smooth; add to the sauce mixture over medium heat until thickened.
2. Marinate chicken breasts in half of the teriyaki sauce for at least 15 minutes.
3. Grill marinated chicken on medium-high heat for about 6-7 minutes per side until fully cooked.
4. Sauté diced zucchini, carrots, and broccoli in remaining olive oil until tender-crisp.
5. Serve by layering cooked rice in bowls topped with sliced grilled chicken and sautéed veggies; drizzle with extra teriyaki sauce.

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

Nutrition

• Serving Size: 1 serving
• Calories: 540
• Sugar: 18g
• Sodium: 900mg
• Fat: 14g
• Saturated Fat: 2g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 70g
• Fiber: 6g
• Protein: 38g
• Cholesterol: 85mg

Keywords: Marinate chicken longer for deeper flavor. Use high heat for grilling to achieve perfect char marks. Feel free to replace vegetables based on seasonal availability or personal preference.