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.
Ingredients
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
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