These Teriyaki Grilled Chicken Rice Bowls are a delicious combination of juicy grilled chicken, crisp-tender vegetables, fluffy rice, and homemade teriyaki sauce. Packed with protein and colorful veggies, this healthy bowl recipe delivers restaurant-quality flavor while being easy enough for busy weeknights and meal prep.
Why You’ll Love This Recipe
- Homemade teriyaki sauce with incredible flavor
- High-protein and satisfying
- Loaded with fresh vegetables
- Perfect for meal prep lunches
- Easy to customize with favorite vegetables
- Family-friendly and nutritious
- Great balance of sweet and savory flavors
Ingredients
Teriyaki Sauce
- ½ cup low-sodium soy sauce
- ½ cup water
- 3 tablespoons packed light brown sugar
- 3 tablespoons honey
- 3 garlic cloves, minced
- 1 tablespoon minced ginger
- 1 tablespoon rice vinegar
- 1½ tablespoons cornstarch
Chicken, Vegetables & Rice
- 3½ tablespoons olive oil, divided
- 1½ pounds boneless skinless chicken breasts
- Ground black pepper, to taste
- 1 medium zucchini, sliced into half moons and quartered
- 1½ cups matchstick carrots
- 2½ cups small broccoli florets
- 1½–2 cups cooked white or brown rice
- Sesame seeds, for garnish (optional)
Instructions
Make the Teriyaki Sauce
- In a small saucepan, whisk together soy sauce, ¼ cup plus 2 tablespoons water, brown sugar, honey, garlic, ginger, and rice vinegar.
- Bring the mixture to a gentle boil over medium-high heat.
- In a small bowl, whisk together cornstarch and the remaining 2 tablespoons water.
- Add the cornstarch mixture to the saucepan.
- Reduce the heat slightly and cook for 1 minute, stirring constantly until thickened.
- Remove from heat and set aside.
Grill the Chicken
- Brush both sides of the chicken breasts with 1½ tablespoons olive oil.
- Season with black pepper.
- Preheat the grill to medium-high heat, approximately 425–450°F (220–230°C).
- Lightly oil the grill grates.
- Grill the chicken for about 4 minutes per side or until the internal temperature reaches 165°F (74°C).
- Transfer to a plate and allow to rest for 5 minutes.
- Dice the chicken into bite-sized cubes.
Cook the Vegetables
- Heat the remaining olive oil in a large skillet over medium-high heat.
- Add zucchini, broccoli, and carrots.
- Sauté for 4–5 minutes until crisp-tender.
Assemble the Bowls
- Divide the cooked rice among four serving bowls.
- Top each bowl with grilled chicken and vegetables.
- Drizzle generously with homemade teriyaki sauce.
- Garnish with sesame seeds if desired.
- Serve warm and enjoy your Teriyaki Grilled Chicken Rice Bowls.
Tips & Tricks
- Use chicken thighs for extra juicy results.
- Cook extra teriyaki sauce for future meals.
- Brown rice adds additional fiber and nutrients.
- Don’t overcook the vegetables; they should remain slightly crisp.
- Add edamame, snap peas, or bell peppers for variety.
- Let the chicken rest before slicing to keep it juicy.
Details
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Grilling
- Cuisine: Asian-Inspired
- Difficulty: Easy
- Dietary Notes: High Protein, Dairy-Free
Notes
- Substitute tamari for a gluten-free option.
- Great for weekly meal prep.
- Store extra teriyaki sauce separately for future use.
- Add sliced avocado for extra creaminess.
Nutrition (Approximate Per Serving)
- Calories: 510
- Protein: 38g
- Carbohydrates: 42g
- Fat: 18g
- Fiber: 4g
- Sugar: 15g
- Sodium: 760mg
FAQ
Can I make Teriyaki Grilled Chicken Rice Bowls ahead of time?
Yes. These bowls are excellent for meal prep and stay fresh in the refrigerator for several days.
Can I use store-bought teriyaki sauce?
Yes, but homemade teriyaki sauce provides fresher flavor and better control over ingredients.
What vegetables work best?
Broccoli, carrots, zucchini, bell peppers, snap peas, and edamame are all great options.
Can I cook the chicken indoors?
Absolutely. A grill pan or skillet works well if outdoor grilling isn’t available.
Is this recipe healthy?
Yes. It combines lean protein, vegetables, and rice into a balanced meal.
How long does homemade teriyaki sauce last?
Stored in an airtight container, it lasts up to one week in the refrigerator.
Storage
Refrigerator
Store assembled bowls in airtight containers for up to 4 days.
Freezer
Freeze the chicken and rice separately for up to 2 months.
Reheating
Microwave for 1–2 minutes or warm gently in a skillet until heated through.
Similar Recipes
Teriyaki Grilled Chicken Rice Bowls
Ingredients
Teriyaki Sauce
- ½ cup low-sodium soy sauce
- ½ cup water
- 3 tablespoons packed light brown sugar
- 3 tablespoons honey
- 3 garlic cloves minced
- 1 tablespoon minced ginger
- 1 tablespoon rice vinegar
- 1½ tablespoons cornstarch
Chicken, Vegetables & Rice
- 3½ tablespoons olive oil divided
- 1½ pounds boneless skinless chicken breasts
- Ground black pepper to taste
- 1 medium zucchini sliced into half moons and quartered
- 1½ cups matchstick carrots
- 2½ cups small broccoli florets
- 1½ –2 cups cooked white or brown rice
- Sesame seeds for garnish (optional)
Instructions
- Make the Teriyaki Sauce
- In a small saucepan, whisk together soy sauce, ¼ cup plus 2 tablespoons water, brown sugar, honey, garlic, ginger, and rice vinegar.
- Bring the mixture to a gentle boil over medium-high heat.
- In a small bowl, whisk together cornstarch and the remaining 2 tablespoons water.
- Add the cornstarch mixture to the saucepan.
- Reduce the heat slightly and cook for 1 minute, stirring constantly until thickened.
- Remove from heat and set aside.
- Grill the Chicken
- Brush both sides of the chicken breasts with 1½ tablespoons olive oil.
- Season with black pepper.
- Preheat the grill to medium-high heat, approximately 425–450°F (220–230°C).
- Lightly oil the grill grates.
- Grill the chicken for about 4 minutes per side or until the internal temperature reaches 165°F (74°C).
- Transfer to a plate and allow to rest for 5 minutes.
- Dice the chicken into bite-sized cubes.
- Cook the Vegetables
- Heat the remaining olive oil in a large skillet over medium-high heat.
- Add zucchini, broccoli, and carrots.
- Sauté for 4–5 minutes until crisp-tender.
- Assemble the Bowls
- Divide the cooked rice among four serving bowls.
- Top each bowl with grilled chicken and vegetables.
- Drizzle generously with homemade teriyaki sauce.
- Garnish with sesame seeds if desired.
- Serve warm and enjoy your Teriyaki Grilled Chicken Rice Bowls.
Notes
- Substitute tamari for a gluten-free option.
- Great for weekly meal prep.
- Store extra teriyaki sauce separately for future use.
Conclusion
These Teriyaki Grilled Chicken Rice Bowls combine tender grilled chicken, colorful vegetables, fluffy rice, and homemade teriyaki sauce into one satisfying meal. Perfect for meal prep, family dinners, or healthy lunches, they’re packed with flavor while remaining simple to prepare. Once you try these bowls, they’ll quickly become a regular part of your meal rotation.