Grilled Teriyaki Chicken Bowls
Ingredients
Teriyaki Sauce
-
½
cup
low-sodium soy sauce
-
½
cup
water
-
3
Tbsp
packed light-brown sugar
-
3
Tbsp
honey
-
3
cloves
garlic, minced
-
1
Tbsp
minced ginger
-
1
Tbsp
rice vinegar
-
1½
Tbsp
cornstarch
Chicken, Veggies, and Rice
-
3½
Tbsp
olive oil
-
1½
lbs
boneless skinless chicken breasts
-
to taste
none
ground black pepper
-
1
medium
zucchini, diced
-
1½
cups
matchstick carrots
-
2½
cups
small diced broccoli florets
-
1½ - 2
cups
white or brown rice, cooked
-
optional
none
sesame seeds
Instructions
- Whisk together teriyaki sauce ingredients in a small saucepan and cook until slightly thickened.
- Grill the chicken until cooked through, then cube it.
- Sauté zucchini, carrots, and broccoli in an oiled skillet until crisp-tender.
- Assemble the bowls by adding rice to the bottom, followed by veggies and grilled chicken pieces.
- Drizzle with homemade teriyaki sauce and garnish with sesame seeds.
Nutrition Facts (estimated)
Servings
4 servings
Calories
465
Total fat
17g
Total carbohydrates
38g
Total protein
40g
Sodium
1321mg
Cholesterol
108mg
You might also like