Teriyaki Grilled Chicken and Veggie Rice Bowls
Try this Teriyaki Grilled Chicken and Veggie Rice Bowls recipe
Try this Teriyaki Grilled Chicken and Veggie Rice Bowls recipe
- 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)
- 3 tbsp packed light-brown sugar
- 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 20.118994059118 g
- Cholesterol 0 mg
- Fat 2.99526437631324 g
- Fiber 0.300781253479849 g
- Protein 3.01762187754433 g
- Saturated Fat 0.414670625183707 g
- Serving Size 1 1 serving (256g)
- Sodium 1569.12825132171 mg
- Sugar 19.8182128056382 g
- Trans Fat 0.0914875000481957 g
- Calories 115 calories
Step-by-step
- For the teriyaki sauce: In a small saucepan whisk together low-sodium soy sauce, 1/4 cup + 2 Tbsp of the water, the brown sugar, honey, garlic, ginger and rice vinegar. Bring mixture to a light boil over medium-high heat. Whisk together cornstarch with remaining 2 Tbsp water, then add to sauce mixture in saucepan. Reduce heat slightly and allow to boil 1 minute, stirring constantly. Remove from heat, set aside.
- For the chicken: Brush both sides of chicken with 1 1/2 Tbsp of the olive oil and season pepper (you won't need salt since the teriyaki sauce is plenty salty). Preheat a grill over medium-high heat (to about 425 - 450 degrees). Brush grill grates lightly with oil then grill chicken until center registers 160 - 165 degrees on an instant read thermometer, about 4 minutes per side. Remove and let rest 5 minutes then dice into cubes.
- For the veggies: Heat remaining 2 Tbsp olive oil in a saute pan over medium-high heat. Add zucchini, broccoli and carrots and saute 4 - 5 minutes until crisp tender.
- To assemble bowls: Layer rice into 4 bowls then top each with 1/4 of the chicken and 1/4 of the veggies. Drizzle desired amount of teriyaki sauce over tops (you'll have extra left over - use it for chicken or salmon the next day), sprinkle with sesame seeds. Serve warm.
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 juggling work deadlines, school pick-ups, and the never-ending to-do list, the last thing I want is to spend hours in the kitchen. That’s why I’m always on the lookout for quick, easy, and satisfying recipes that the whole family will enjoy. This Teriyaki Grilled Chicken and Veggie Rice Bowl recipe is a perfect example. It's a complete meal, packed with protein and vegetables, and ready in under 30 minutes – a lifesaver on busy weeknights!
The beauty of this recipe lies in its simplicity. The teriyaki sauce is incredibly easy to make, requiring just a handful of pantry staples. The sweetness of the honey blends beautifully with the savory soy sauce, creating a flavor profile that's both addictive and satisfying. Grilling the chicken adds a delicious smoky char, while the sautéed vegetables provide a vibrant crunch. The combination is simply divine.
One of my favorite aspects of this recipe is its versatility. Feel free to swap out the vegetables to suit your preferences or what's in season. Broccoli, zucchini, and carrots are my go-to choices, but bell peppers, snap peas, or even asparagus would work wonderfully. Similarly, you can easily adjust the amount of teriyaki sauce to your liking. Some prefer a more intense flavor, while others prefer a lighter touch. The best part is, you have complete control over the taste and customization!
Beyond the Weeknight: This recipe is also perfect for meal prepping. I often double the recipe on Sundays and store the chicken and vegetables separately from the rice. This allows me to quickly assemble bowls throughout the week, saving precious time and ensuring that we always have a healthy and delicious meal on hand. The leftovers are just as tasty the next day, making this a truly versatile and economical option.
Making it Your Own: This recipe is a great base for experimentation. You can add different spices to your teriyaki sauce, such as a pinch of red pepper flakes for a touch of heat. You can also add other proteins, such as shrimp or tofu, to make it a more diverse meal. The possibilities are endless. I've even been known to add a fried egg on top for extra protein and richness.
This recipe isn't just about convenience; it's about creating a delicious and healthy meal that brings the family together. The aroma of grilling chicken and the vibrant colors of the vegetables are sure to entice even the pickiest eaters. It's a recipe that embodies the heart of home-style cooking: simple, satisfying, and filled with love.
Tips and Tricks for Success:
- Don't overcook the chicken: Overcooked chicken can be dry and tough. Use a meat thermometer to ensure the chicken reaches an internal temperature of 160-165 degrees Fahrenheit.
- Adjust the sauce to your liking: If you prefer a sweeter sauce, add more honey. If you prefer a saltier sauce, add more soy sauce. Experiment until you find the perfect balance of sweet and savory.
- Use fresh ingredients: Fresh vegetables will have the best flavor and texture. Try to use vegetables that are in season for the best results.
- Make it a complete meal: Add a side of steamed rice or quinoa to make this a more substantial meal.
- Get the kids involved: This recipe is a great way to get kids involved in the cooking process. They can help with washing the vegetables, measuring ingredients, or assembling the bowls.
In conclusion, this Teriyaki Grilled Chicken and Veggie Rice Bowl recipe is a true winner in my book. It’s quick, easy, healthy, and absolutely delicious. It’s the perfect meal for busy weeknights and a great way to show your loved ones that you care, even when time is short. Give it a try, and I promise you won't be disappointed. You'll quickly discover why it's become a staple in my kitchen!
