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Teriyaki Grilled Chicken and Veggie Rice Bowls

Teriyaki Grilled Chicken and Veggie Rice Bowls
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Experience the vibrant flavors of Teriyaki Grilled Chicken and Veggie Rice Bowls, a delightful dish that perfectly balances sweet and savory elements. Juicy grilled chicken, marinated in a homemade teriyaki sauce, is paired with a colorful medley of fresh vegetables and served over fluffy rice. This recipe is not only quick to prepare but also versatile, allowing you to customize it with your favorite veggies or proteins. Ideal for meal prep or a family dinner, these rice bowls are sure to impress while providing a nutritious meal option that satisfies every palate.

Ingredients

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  • 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 minced ginger
  • 1 Tbsp rice vinegar
  • 1 1/2 Tbsp cornstarch
  • 3 1/2 Tbsp olive oil (divided)
  • 1 1/2 lbs boneless skinless chicken breasts
  • Ground black pepper
  • 1 medium zucchini, diced
  • 1 1/2 cups matchstick carrots
  • 2 1/2 cups small diced broccoli florets
  • 1 1/2 – 2 cups white or brown rice, cooked
  • Sesame seeds (optional)

Instructions

  1. In a mixing bowl, whisk together the soy sauce, water, brown sugar, honey, minced garlic, minced ginger, rice vinegar, and cornstarch; set aside.
  2. Marinate the chicken in half of the teriyaki sauce for at least 15 minutes.
  3. Cook the rice according to package instructions.
  4. Grill the marinated chicken over medium-high heat for about 6–7 minutes on each side until fully cooked.
  5. In a skillet, sauté zucchini, carrots, and broccoli in olive oil for about 5–7 minutes until tender yet crisp.
  6. To assemble, layer cooked rice in bowls followed by grilled chicken and sautéed vegetables. Drizzle with remaining teriyaki sauce if desired.

Nutrition

Find it online: https://kitchenwarmth.com/teriyaki-grilled-chicken-and-veggie-rice-bowls/