Teriyaki Grilled Chicken and Veggie Rice Bowls #chicken #grilled


Teriyaki Grilled Chicken and Veggie Rice Bowls | Easy Chicken Recipe #chicken #grilled #veggie #teriyaki #dinner
Teriyaki Grilled Chicken and Veggie Rice Bowls
Teriyaki Grilled Chicken and Veggie Rice Bowls | Easy Chicken Recipe #chicken #grilled #veggie #teriyaki #dinner

Ingredients:
Teriyaki sauce:
  • 3 Tbsp honey
  • 3 cloves garlic , minced (1 Tbsp)
  • 1 Tbsp minced ginger
  • 1 Tbsp rice vinegar
  • 1 1/2 Tbsp cornstarch
  • 1/2 cup low-sodium soy sauce
  • 1/2 cup water
  • 3 Tbsp packed light-brown sugar
Chicken, veggies and rice:
  • 3 1/2 Tbsp olive oil , divided, plus more for brushing grill
  • 1 1/2 lbs bonless skinless chicken breasts
  • Ground black pepper
  • 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
  • 1 1/2 - 2 cups white or brown rice , cooked according to directions on package (I prefer short grain brown rice)
  • Sesame seeds , optional

Teriyaki Grilled Chicken and Veggie Rice Bowls | Easy Chicken Recipe #chicken #grilled #veggie #teriyaki #dinner
Teriyaki Grilled Chicken and Veggie Rice Bowls

Instructions:
For the teriyaki sauce:
  1. 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. 
  2. 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:
  1. 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°F/220-230°C). 
  2. Brush grill grates lightly with oil then grill chicken until center registers 160 - 165°F/ 70-73°C degrees on an instant read thermometer, about 4 minutes per side. Remove and let rest 5 minutes then dice into cubes.
For the veggies:
  1. 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.
  2. To assemble bowls:
  3. 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.

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