The Best Teriyaki Grilled Chicken and Veggie Rice Bowls

Ingredients

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

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

Instructions

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°F/220-230°C). 
• 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:

• 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.

Recipe source: Cooking Classy (teriyaki sauce adapted from my salmon recipe)
https://www.cookingclassy.com/teriyaki-grilled-chicken-and-veggie-rice-bowls/
Nutrition Facts
Teriyaki Grilled Chicken and Veggie Rice Bowls
Amount Per Serving
Calories 465 Calories from Fat 153
% Daily Value*
Total Fat 17g 26%
Saturated Fat 2g 10%
Cholesterol 108mg 36%
Sodium 1321mg 55%
Potassium 1168mg 33%
Total Carbohydrates 38g 13%
Dietary Fiber 3g 12%
Sugars 26g
Protein 40g 80%
Vitamin A 170.4%
Vitamin C 78.9%
Calcium 7.6%
Iron 12.3%
* Percent Daily Values are based on a 2000 calorie diet.

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