Teriyaki Grilled Chicken and Veggie Rice Bowls are a delightful combination of savory teriyaki chicken and fresh vegetables served over a bed of fluffy rice. This dish is perfect for weeknight dinners, meal prep, or any gathering. The balance of flavor and nutrition makes it a standout choice. With its easy preparation and vibrant presentation, you’ll find this recipe a go-to for various occasions.

Why You’ll Love This Recipe

• Flavor-Packed: The homemade teriyaki sauce infuses the chicken with a deliciously sweet and savory taste that everyone will love.
• Quick and Easy: With only 20 minutes of prep time, you can have this meal on the table in no time.
• Versatile Ingredients: Use your favorite vegetables to customize each bowl, making it suitable for different dietary preferences.
• Healthy Choice: This recipe is rich in protein and packed with nutrients from fresh veggies.
• Meal Prep Friendly: Perfect for preparing ahead of time; simply store the components separately until ready to enjoy.

Tools and Preparation

To make Teriyaki Grilled Chicken and Veggie Rice Bowls, you’ll need some essential tools to streamline the cooking process.

Essential Tools and Equipment

• Grill or grill pan
• Mixing bowls
• Measuring cups and spoons
• Whisk
• Cutting board
• Chef’s knife

Importance of Each Tool

• Grill or grill pan: Provides that perfect char on the chicken while keeping it juicy.
• Mixing bowls: Essential for combining your ingredients effortlessly.
• Measuring cups and spoons: Ensure accurate measurements for consistent flavor every time.

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 the Rice

• 1 1/2 – 2 cups white or brown rice, cooked according to directions on package (I prefer short grain brown rice)

For Garnish

• Sesame seeds (optional)

this recipe

How to Make Teriyaki Grilled Chicken and Veggie Rice Bowls

Step 1: Prepare the Marinade

In a mixing bowl, combine the low-sodium soy sauce, water, light-brown sugar, honey, minced garlic, minced ginger, rice vinegar, and cornstarch. Whisk until well mixed.

Step 2: Marinate the Chicken

Place the boneless skinless chicken breasts in a large bag or bowl. Pour half of the marinade over the chicken. Seal or cover and let it marinate in the refrigerator for at least 15 minutes.

Step 3: Preheat the Grill

While the chicken marinates, preheat your grill or grill pan over medium-high heat. Brush it lightly with olive oil to prevent sticking.

Step 4: Cook the Chicken

Remove the chicken from the marinade (discarding any unused marinade). Season with ground black pepper. Grill for about 6-7 minutes per side until fully cooked through. Let rest before slicing.

Step 5: Sauté the Vegetables

In a skillet over medium heat, add remaining olive oil. Sauté zucchini, matchstick carrots, and broccoli florets until tender-crisp—about 5-7 minutes.

Step 6: Assemble Your Bowls

In serving bowls, place a scoop of cooked rice as your base. Top with sliced grilled chicken and sautéed vegetables. Drizzle with additional teriyaki sauce if desired. Optionally garnish with sesame seeds for added crunch.

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 all about presentation and flavor balance. These bowls are not only delicious but also visually appealing. Here are some ideas to elevate your serving experience.

Add Fresh Herbs

• Cilantro: Chopped fresh cilantro adds a burst of freshness.
• Green Onions: Sliced green onions provide a mild onion flavor and a pop of color.

Drizzle with Extra Sauce

• Teriyaki Sauce: A light drizzle of extra teriyaki sauce can enhance the flavor.
• Sesame Oil: A few drops of sesame oil can add a rich, nutty taste.

Include Crunchy Toppings

• Sesame Seeds: Toasted sesame seeds add texture and visual appeal.
• Crushed Peanuts: For added crunch, sprinkle some crushed peanuts on top.

Serve with Lime Wedges

• Lime Wedges: Offering lime wedges allows guests to squeeze fresh juice for added zing.

Use Colorful Bowls

• Ceramic Bowls: Brightly colored bowls can make the dish more inviting.
• Bamboo Bowls: For an eco-friendly option, bamboo bowls can add a rustic touch.

How to Perfect Teriyaki Grilled Chicken and Veggie Rice Bowls

To make your Teriyaki Grilled Chicken and Veggie Rice Bowls truly stand out, follow these simple tips for perfection.

• Marinate Longer: Allowing the chicken to marinate for at least an hour enhances flavor absorption.
• Grill at High Heat: Grilling on high heat creates a nice char while keeping the chicken juicy.
• Use Seasonal Vegetables: Fresh, seasonal veggies not only taste better but also offer variety in texture.
• Cook Rice Properly: Ensure rice is fluffy by following package directions carefully; avoid overcooking.

Best Side Dishes for Teriyaki Grilled Chicken and Veggie Rice Bowls

Pairing side dishes with your Teriyaki Grilled Chicken and Veggie Rice Bowls can enhance your meal. Here are some excellent options:

1. Edamame: Lightly salted edamame pods are a protein-rich snack that complements the meal.
2. Miso Soup: A warm bowl of miso soup provides warmth and umami flavor that balances the dish.
3. Seaweed Salad: This refreshing salad adds a unique texture and flavor profile to your meal.
4. Cucumber Salad: A simple cucumber salad with rice vinegar adds brightness and crunch.
5. Pickled Ginger: Tangy pickled ginger offers a palate cleanser between bites of savory chicken.
6. Steamed Dumplings: Soft steamed dumplings filled with vegetables or meat add variety to your table.
7. Spring Rolls: Fresh spring rolls filled with veggies are light yet satisfying as a side dish.
8. Fruit Salad: A light fruit salad provides a sweet contrast to the savory flavors of the bowl.

Common Mistakes to Avoid

When making Teriyaki Grilled Chicken and Veggie Rice Bowls, avoiding common mistakes can enhance your dish.

• Using too much salt: Many soy sauces are salty. Opt for low-sodium soy sauce to control the saltiness.
• Overcooking the chicken: Cook chicken until it reaches 165°F. Use a meat thermometer to ensure it’s perfectly done without being dry.
• Not marinating long enough: Allowing the chicken to marinate for at least 30 minutes helps infuse flavor. Consider marinating overnight for even better results.
• Skipping the veggies: A balanced bowl includes both protein and vegetables. Don’t skip fresh veggies; they add flavor and nutrition.
• Ignoring rice cooking instructions: Each type of rice has different cooking times. Always follow package directions for best results.

Refrigerator Storage

• Store leftovers in an airtight container.
• Keep in the refrigerator for up to 4 days.

Freezing Teriyaki Grilled Chicken and Veggie Rice Bowls

• Place cooled portions in freezer-safe containers.
• These bowls can be frozen for up to 3 months.

Reheating Teriyaki Grilled Chicken and Veggie Rice Bowls

• Oven: Preheat to 350°F. Cover bowls with foil and heat for about 15-20 minutes.
• Microwave: Heat on medium power for 2-3 minutes, stirring halfway through to ensure even warming.
• Stovetop: In a skillet over medium heat, add a splash of water or oil and stir occasionally until heated through.

Frequently Asked Questions

What are Teriyaki Grilled Chicken and Veggie Rice Bowls?

Teriyaki Grilled Chicken and Veggie Rice Bowls are a delicious meal featuring grilled chicken glazed with teriyaki sauce served over rice with fresh vegetables.

Can I customize the vegetables in my rice bowl?

Absolutely! Feel free to swap out zucchini or broccoli for other favorites like bell peppers or snap peas based on your taste preferences.

How do I make the teriyaki sauce from scratch?

Combine low-sodium soy sauce, water, brown sugar, honey, garlic, ginger, rice vinegar, and cornstarch in a saucepan. Simmer until thickened.

Can I use brown rice instead of white rice?

Yes! Brown rice adds extra fiber and a nutty flavor. Just ensure you adjust the cooking time accordingly.

How do I store leftovers of Teriyaki Grilled Chicken and Veggie Rice Bowls?

Store leftovers in airtight containers in the fridge for up to 4 days or freeze for up to 3 months for later enjoyment.

Final Thoughts

Teriyaki Grilled Chicken and Veggie Rice Bowls are not only flavorful but also versatile. You can customize them with your favorite proteins and vegetables. With an easy preparation process, this dish is perfect for busy weeknights or meal prep. Give it a try and enjoy a healthy yet delicious meal!

Print

Teriyaki Grilled Chicken and Veggie Rice Bowls

---

• Author: Adeline
• Total Time: 30 minutes
• Yield: Serves approximately 4

Print Recipe

Pin Recipe

Description

Teriyaki Grilled Chicken and Veggie Rice Bowls are a deliciously simple meal that combines juicy, grilled chicken glazed in homemade teriyaki sauce with colorful, fresh vegetables over a fluffy rice base. This dish is perfect for weeknight dinners or meal prep, allowing you to enjoy a healthy and satisfying meal with minimal effort. In just under 30 minutes, you can create a vibrant bowl packed with flavor and nutrition. Customize it with your favorite seasonal veggies for a personalized touch that caters to every taste preference. Enjoy the perfect balance of savory sweetness from the teriyaki sauce and the crunch of fresh vegetables, making this recipe a delightful choice for any gathering.

---

Ingredients

Scale 1x2x3x

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

---

Instructions

1. In a mixing bowl, whisk together soy sauce, water, brown sugar, honey, garlic, ginger, rice vinegar, and cornstarch to create the marinade.
2. Marinate chicken in half the marinade for at least 15 minutes in the refrigerator.
3. Preheat your grill or grill pan and lightly brush with olive oil.
4. Grill marinated chicken for about 6-7 minutes on each side until fully cooked (165°F internal temperature). Let rest before slicing.
5. Sauté zucchini, carrots, and broccoli in remaining olive oil until tender-crisp (5-7 minutes).
6. Assemble bowls by layering cooked rice, sliced chicken, and sautéed veggies. Drizzle with additional teriyaki sauce if desired.

• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Category: Main
• Method: Grilling
• Cuisine: Japanese

Nutrition

• Serving Size: 1 bowl (approximately 400g)
• Calories: 540
• Sugar: 16g
• Sodium: 850mg
• Fat: 18g
• Saturated Fat: 3g
• Unsaturated Fat: 12g
• Trans Fat: 0g
• Carbohydrates: 64g
• Fiber: 5g
• Protein: 34g
• Cholesterol: 80mg

Keywords: For extra flavor, marinate the chicken longer (up to an hour or overnight). Feel free to customize with your favorite vegetables like bell peppers or snap peas. Consider adding toppings like sesame seeds or chopped cilantro for added texture and taste.