Description
A delicious and wholesome Teriyaki Chicken Veggie Bowl featuring tender grilled chicken, vibrant fresh vegetables, and a homemade savory-sweet teriyaki sauce. Perfect for quick weeknight dinners or meal prepping.
Ingredients
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1 lb boneless, skinless chicken breasts or thighs
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¼ cup low-sodium soy sauce or tamari
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2 tablespoons honey or maple syrup
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1 tablespoon rice vinegar
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2 cloves garlic, minced
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1 teaspoon grated fresh ginger
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1 teaspoon sesame oil
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1 tablespoon cornstarch mixed with 2 tablespoons water (optional)
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2 cups cooked brown rice or quinoa
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1 cup steamed broccoli florets
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1 red bell pepper, sliced
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1 cup shredded carrots
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½ cup shelled edamame
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2 green onions, sliced
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Sesame seeds for garnish
Instructions
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In a saucepan, combine soy sauce, honey, rice vinegar, garlic, ginger, and sesame oil. Simmer until slightly thickened. Add cornstarch slurry if thicker sauce desired. Remove from heat.
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Marinate chicken in half the teriyaki sauce for 15 minutes. Grill or cook in skillet 5–7 minutes per side until done, brushing with sauce while cooking.
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Steam broccoli until tender-crisp; prepare bell pepper, carrots, and edamame.
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Assemble bowls with rice or quinoa, veggies, and grilled chicken. Drizzle with remaining sauce.
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Garnish with green onions and sesame seeds before serving.
- Prep Time: 15 minute
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Grilling
- Cuisine: Asian-inspired