Teriyaki Grilled Chicken and Veggie Rice Bowls

Teriyaki Grilled Chicken and Veggie Rice Bowls are a delightful meal option for busy weeknights or a special gathering. This dish combines marinated grilled chicken with colorful veggies, all served over a bed of rice. The sweet and savory teriyaki sauce elevates the flavors, making it a favorite for both kids and adults. Plus, it’s versatile enough to suit various dietary preferences, allowing you to mix and match veggies as you please.

Why You’ll Love This Recipe

• Quick to Prepare: With only 20 minutes of prep time, you can whip up these delicious bowls in no time.
• Packed with Flavor: The homemade teriyaki sauce infuses the chicken with rich, savory goodness that complements the fresh veggies.
• Healthy Ingredients: This recipe uses lean chicken breasts and plenty of vegetables, making it a nutritious choice for any meal.
• Customizable: Feel free to swap in your favorite vegetables or adjust the seasonings to fit your taste.
• Perfect for Meal Prep: Make a big batch and enjoy leftovers throughout the week; they reheat well!

Tools and Preparation

Having the right tools can make your cooking experience smoother. Here are some essential items you’ll need to prepare Teriyaki Grilled Chicken and Veggie Rice Bowls.

Essential Tools and Equipment

• Grill or grill pan
• Mixing bowls
• Whisk
• Knife and cutting board
• Measuring cups and spoons

Importance of Each Tool

• Grill or grill pan: Essential for achieving those beautiful grill marks on the chicken while adding smoky flavor.
• Mixing bowls: Perfect for combining ingredients when making your teriyaki sauce and marinating the chicken.
• Knife and cutting board: Key for chopping vegetables quickly and safely before cooking.

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

• 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)
• 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: Make the Teriyaki Sauce

In a mixing bowl, combine the soy sauce, water, brown sugar, honey, garlic, ginger, rice vinegar, and cornstarch. Whisk until smooth.

Step 2: Marinate the Chicken

Place the chicken breasts in a shallow dish. Pour half of the teriyaki sauce over them. Cover and let marinate in the fridge for at least 15 minutes.

Step 3: Prepare the Grill

Preheat your grill or grill pan over medium-high heat. Brush with olive oil to prevent sticking.

Step 4: Grill the Chicken

Remove chicken from marinade (discard leftover marinade). Grill each breast for about 6-8 minutes per side or until fully cooked. Let rest before slicing.

Step 5: Sauté the Vegetables

In a large skillet over medium heat, add olive oil. Once hot, add zucchini, carrots, and broccoli. Sauté for about 5-7 minutes until tender but still crisp.

Step 6: Serve Your Bowls

Divide cooked rice among four bowls. Top each with sliced grilled chicken and sautéed veggies. Drizzle remaining teriyaki sauce if desired. Garnish with sesame seeds and parsley before serving.

Enjoy your delicious 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 great way to present this delicious meal. You can customize each bowl with various toppings and sides, making it perfect for family dinners or casual gatherings.

Build Your Own Bowl

• Rice Base: Start with a generous scoop of your choice of white or brown rice as the foundation.
• Grilled Chicken: Slice the grilled teriyaki chicken into strips for easy serving.
• Veggies Galore: Add a colorful mix of zucchini, carrots, and broccoli to enhance both flavor and nutrition.

Toppings and Garnishes

• Sesame Seeds: Sprinkle sesame seeds on top for added crunch and visual appeal.
• Green Onions: Chop fresh green onions to add a burst of freshness.
• Sriracha Sauce: Drizzle sriracha for those who like a spicy kick.

Pairing Suggestions

• Pickled Ginger: Serve pickled ginger on the side for an extra zing.
• Seaweed Salad: A light seaweed salad complements the richness of the teriyaki sauce.
• Edamame: Include steamed edamame as a nutritious snack alongside the bowl.

How to Perfect Teriyaki Grilled Chicken and Veggie Rice Bowls

To ensure your Teriyaki Grilled Chicken and Veggie Rice Bowls turn out perfect every time, follow these simple tips.

• Bold Marinade Time: Allow your chicken to marinate for at least 30 minutes. This enhances the flavor significantly.
• Bold Grill Temperature: Preheat your grill to medium-high heat. This helps achieve those beautiful grill marks while keeping the chicken juicy.
• Bold Vegetable Prep: Cut vegetables into uniform sizes. This ensures even cooking and a pleasing presentation.
• Bold Rice Choice: Using short grain brown rice adds a chewy texture that pairs well with teriyaki flavors.
• Bold Serving Freshness: Serve immediately after assembling. This keeps all ingredients vibrant and fresh.

Best Side Dishes for Teriyaki Grilled Chicken and Veggie Rice Bowls

Choosing the right side dishes can elevate your meal experience with Teriyaki Grilled Chicken and Veggie Rice Bowls. Here are some fantastic options to consider:

1. Miso Soup: A warm bowl of miso soup complements the savory flavors perfectly.
2. Cucumber Salad: A refreshing cucumber salad adds crunch and brightness to your meal.
3. Steamed Dumplings: Soft dumplings filled with veggies or meat create a delightful contrast in textures.
4. Japanese Pickles (Tsukemono): These tangy pickles offer a palate-cleansing option between bites.
5. Fried Rice: A side of fried rice with vegetables enhances the overall rice theme of your meal.
6. Tempura Vegetables: Lightly battered and fried veggies add a crispy element that pairs wonderfully with teriyaki sauce.

Common Mistakes to Avoid

Making Teriyaki Grilled Chicken and Veggie Rice Bowls can be simple, but common mistakes can affect the flavor and presentation. Here are some pitfalls to watch out for:

• Skipping marination time: Not allowing the chicken to marinate can lead to bland flavors. Ensure you marinate for at least 30 minutes for maximum taste.
• Overcooking the chicken: Cooking the chicken too long can make it dry. Use a meat thermometer to ensure it’s cooked to 165°F (74°C).
• Neglecting veggie prep: Cutting vegetables unevenly can cause inconsistent cooking. Aim for similar sizes to ensure even cooking.
• Using high-sodium soy sauce: Using regular soy sauce can make your dish too salty. Opt for low-sodium options to keep it balanced.
• Ignoring rice cooking instructions: Not following the rice package instructions can lead to mushy or undercooked rice. Always check those directions before starting.

Storage & Reheating Instructions

Refrigerator Storage

• Store in an airtight container for up to 4 days.
• Allow the dish to cool completely before sealing it in a container.

Freezing Teriyaki Grilled Chicken and Veggie Rice Bowls

• Freeze in airtight containers or freezer bags.
• Best if used within 3 months for optimal flavor and texture.

Reheating Teriyaki Grilled Chicken and Veggie Rice Bowls

• Oven: Preheat the oven to 350°F (175°C). Place in an oven-safe dish and cover with foil. Heat for about 15-20 minutes until warmed through.
• Microwave: Place in a microwave-safe bowl, cover loosely, and heat on medium power for 2-3 minutes, stirring halfway through.
• Stovetop: Heat in a skillet over medium heat, stirring occasionally until heated through, about 5-7 minutes.

Frequently Asked Questions

How do I make Teriyaki Grilled Chicken and Veggie Rice Bowls gluten-free?

You can use tamari instead of soy sauce as a gluten-free alternative in your Teriyaki sauce.

Can I customize the vegetables in my rice bowl?

Absolutely! Feel free to add or substitute any vegetables you like, such as bell peppers, snap peas, or mushrooms.

What type of rice is best for Teriyaki Grilled Chicken and Veggie Rice Bowls?

Short-grain brown rice is recommended for its texture and ability to absorb flavors, but you can also use jasmine or basmati rice.

How long does it take to prepare Teriyaki Grilled Chicken and Veggie Rice Bowls?

The total time is around 45 minutes, including preparation and cooking time.

Can I use store-bought teriyaki sauce instead of making my own?

Yes, using store-bought teriyaki sauce is convenient. Just be cautious of sodium levels.

Final Thoughts

Teriyaki Grilled Chicken and Veggie Rice Bowls are a delightful blend of flavors that make them appealing for any meal. Their versatility allows you to customize ingredients based on what you have on hand or your dietary preferences. Give this recipe a try, experiment with different veggies or proteins, and enjoy a satisfying dish that’s both healthy and delicious!

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

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Teriyaki Grilled Chicken and Veggie Rice Bowls

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• Author: zineb
• Total Time: 45 minutes

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Description

A wholesome and delicious rice bowl loaded with tender grilled teriyaki chicken, vibrant sautéed vegetables, and a rich homemade teriyaki sauce—all served over fluffy rice. Perfect for meal prep, family dinners, or healthy takeout-style meals at home.

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Ingredients

Scale 1x2x3x

Teriyaki Sauce

• ½ cup low-sodium soy sauce
• ½ 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
• 1½ Tbsp cornstarch

Chicken

• 1½ lbs boneless, skinless chicken breasts
• 3½ Tbsp olive oil, divided
• Ground black pepper (to taste)
• Veggies
• 1 medium zucchini (1½ cups), diced
• 1½ cups matchstick carrots
• 2½ cups small diced broccoli florets
• Serving & Garnish
• 1½–2 cups cooked white or brown rice
• Sesame seeds (optional)
• 2 Tbsp fresh parsley, chopped

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Instructions

• Make the Teriyaki Sauce
  Whisk soy sauce, water, sugar, honey, garlic, ginger, vinegar, and cornstarch in a bowl until smooth.

• Marinate Chicken
  Place chicken in a shallow dish. Pour half the teriyaki sauce over it. Cover and marinate in the fridge for at least 15–30 minutes.

• Preheat Grill
  Heat grill or grill pan to medium-high. Lightly oil grill.

• Grill Chicken
  Remove chicken from marinade (discard excess). Grill 6–8 mins per side until fully cooked (internal temp 165°F / 74°C). Let rest and slice.

• Sauté Veggies
  Heat olive oil in skillet over medium heat. Add zucchini, carrots, and broccoli. Cook 5–7 minutes until crisp-tender.

• Assemble Bowls
  Divide rice into bowls. Top with grilled chicken and veggies. Drizzle remaining sauce. Garnish with sesame seeds and parsley.

Notes

• Calories: 480
• Protein: 35g
• Carbs: 42g
• Fat: 20g
• Sugar: 14g
• Fiber: 4g
• Sodium: 820mg

• Prep Time: 20 minutes
• Cook Time: 25 minutes