Teriyaki Grilled Chicken and Veggie Rice Bowls
Try this Teriyaki Grilled Chicken and Veggie Rice Bowls recipe, or contribute your own.
Try this Teriyaki Grilled Chicken and Veggie Rice Bowls recipe, or contribute your own.
- 1/2 cup water
- ground black pepper
- 1 tbsp rice vinegar
- 1 1/2 cups matchstick carrots
- 3 tbsp honey
- 1 1/2 tbsp cornstarch
- 1 tbsp minced ginger
- sesame seeds optional
- 1/2 cup low-sodium soy sauce
- 1 1/2 lbs bonless skinless chicken breasts
- 3 cloves garlic minced (1 tbsp)
- teriyaki sauce
- 3 tbsp packed light-brown sugar
- chicken veggies and rice
- 3 1/2 tbsp olive oil divided plus more for brushing grill
- 1 medium zucchini diced into half moons and quartered (1 1/
- 2 1/2 cups small diced broccoli florets
- 1 1/2 - 2 cups white or brown rice cooked according to directions on package (i prefer short grain brown rice)
- Carbohydrate 81.8763762364721 g
- Cholesterol 0 mg
- Fat 11.982857505253 g
- Fiber 1.21212501405351 g
- Protein 12.6041875101773 g
- Saturated Fat 1.65868250073483 g
- Serving Size 1 1 recipe (1033g)
- Sodium 6621.48300528683 mg
- Sugar 80.6642512224186 g
- Trans Fat 0.367750000192782 g
- Calories 467 calories
Step-by-step
- Cook rice according to package directions.
- Whisk together soy sauce, honey, brown sugar, rice vinegar, ginger, and garlic in a bowl.
- Add chicken to the sauce and marinate for at least 30 minutes (or longer, up to overnight).
- In a separate bowl, toss carrots, zucchini, and broccoli with 1 tablespoon of olive oil.
- Heat grill to medium-high heat.
- Brush grill grates with olive oil.
- Grill chicken for 5-7 minutes per side, or until cooked through.
- Grill vegetables for 5-7 minutes, or until tender-crisp.
- In a small bowl, whisk together cornstarch and 2 tablespoons of water until smooth.
- Add cornstarch mixture to the remaining teriyaki marinade in the bowl.
- Simmer over medium heat, stirring constantly, until thickened.
- Serve chicken and vegetables over rice. Drizzle with teriyaki sauce. Garnish with sesame seeds (optional).
Teriyaki Grilled Chicken and Veggie Rice Bowls: A Weeknight Winner
As a busy working mom, finding time to cook healthy and delicious meals can feel like a Herculean task. Between school pick-ups, work deadlines, and trying to squeeze in a bit of "me time," the thought of spending hours in the kitchen often feels overwhelming. But I've discovered that doesn't have to be the case. This Teriyaki Grilled Chicken and Veggie Rice Bowl recipe is my go-to weeknight dinner; it's quick, easy, and surprisingly satisfying. It ticks all the boxes: healthy, flavorful, and most importantly, it doesn't require a culinary degree to prepare.
The beauty of this dish lies in its simplicity. The ingredients are readily available at any grocery store, and the cooking process is straightforward enough for even the most novice cook. I often marinate the chicken the night before, making the evening preparation a breeze. Simply toss the vegetables with a little olive oil, fire up the grill (or use a grill pan if you don't have an outdoor grill), and dinner is almost ready! The teriyaki marinade is incredibly flavorful, adding a beautiful sweet and savory depth to the chicken. The grilled vegetables provide a delicious textural contrast, and the fluffy rice serves as the perfect base to soak up all the delicious teriyaki goodness.
The Secret Weapon: Marinating the Chicken
I can't stress enough the importance of marinating the chicken. Not only does it tenderize the meat, but it also allows the flavors to penetrate deeply, resulting in incredibly juicy and flavorful chicken. I usually marinate it for at least 30 minutes, but if time allows, I often let it marinate overnight in the refrigerator. This extra step truly elevates the dish to another level.
Customizing Your Bowls: A Feast for the Senses
One of my favorite things about this recipe is its versatility. Feel free to adjust the vegetables according to your preference. Bell peppers, snap peas, and even mushrooms would all be delicious additions. I often experiment with different types of rice as well – brown rice, quinoa, or even cauliflower rice are all excellent alternatives. The possibilities are truly endless!
Beyond the Dinner Table: Leftovers and Lunch
This recipe also makes excellent leftovers. The flavors actually improve after a day in the refrigerator, making it a perfect lunch option for the following day. Simply reheat the chicken and vegetables, and you've got a quick and healthy lunch ready to go. This is a life saver for those busy days when packing a lunch feels like one more thing on an already extensive to-do list.
More Than Just a Meal: It's a Moment of Peace
In the whirlwind of daily life, it's easy to forget the simple pleasures, like sitting down to a delicious and healthy meal with your family. This Teriyaki Grilled Chicken and Veggie Rice Bowl recipe isn't just about the food; it's about creating a moment of connection and relaxation. It's about slowing down, savoring the flavors, and appreciating the simple things in life. So, the next time you're feeling overwhelmed by your busy schedule, remember this recipe. It’s a delicious reminder that healthy, satisfying meals don't have to be complicated or time-consuming.
Tips for Success
- Don't overcrowd the grill: Overcrowding the grill will prevent the chicken and vegetables from cooking evenly.
- Adjust the marinade to your taste: If you prefer a sweeter marinade, add more honey. If you prefer a spicier marinade, add a pinch of red pepper flakes.
- Use high-quality ingredients: The quality of your ingredients will significantly impact the taste of your dish.
I hope you enjoy this recipe as much as I do. It’s become a staple in my household, and I know it will quickly become a favorite in yours too. Let me know in the comments how it turned out!
