Teriyaki Grilled Chicken and Veggie Rice Bowls are a delicious combination of juicy grilled chicken, crisp-tender vegetables, fluffy rice, and a homemade teriyaki sauce packed with sweet and savory flavor. This wholesome meal is perfect for busy weeknights, meal prep lunches, or healthy family dinners.
Why You’ll Love This Recipe
- Packed with protein and vegetables
- Homemade teriyaki sauce tastes better than store-bought
- Great for meal prep and leftovers
- Family-friendly and customizable
- Balanced meal with rice, vegetables, and lean protein
- Easy to prepare and full of flavor
- Perfect for healthy weeknight dinners
Ingredients
Teriyaki Sauce
- 1/2 cup low-sodium soy sauce
- 1/2 cup water
- 3 tablespoons packed light brown sugar
- 3 tablespoons honey
- 3 cloves garlic, minced
- 1 tablespoon minced ginger
- 1 tablespoon rice vinegar
- 1 1/2 tablespoons cornstarch
Chicken, Vegetables, and Rice
- 3 1/2 tablespoons olive oil, divided
- 1 1/2 pounds boneless skinless chicken breasts
- Ground black pepper
- 1 medium zucchini, diced
- 1 1/2 cups matchstick carrots
- 2 1/2 cups small broccoli florets
- 1 1/2 to 2 cups cooked white or brown rice
- Sesame seeds, optional
Instructions
Make the Teriyaki Sauce
- In a small saucepan, whisk together soy sauce, 1/4 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 cornstarch with the remaining 2 tablespoons water.
- Add the cornstarch slurry to the saucepan and stir continuously.
- Simmer for 1 minute until the sauce thickens.
- Remove from heat and set aside.
Grill the Chicken
- Brush both sides of the chicken breasts with 1 1/2 tablespoons olive oil.
- Season lightly with black pepper.
- Preheat a grill to medium-high heat, about 425–450°F (220–230°C).
- Lightly oil the grill grates.
- Grill chicken for approximately 4 minutes per side or until the internal temperature reaches 165°F (74°C).
- Remove from the grill and allow to rest for 5 minutes.
- Dice into bite-sized cubes.
Cook the Vegetables
- Heat the remaining olive oil in a large skillet over medium-high heat.
- Add zucchini, carrots, and broccoli.
- Sauté for 4–5 minutes until crisp-tender.
Assemble the Bowls
- Divide cooked rice among four serving bowls.
- Top each bowl with grilled chicken and sautéed vegetables.
- Drizzle generously with homemade teriyaki sauce.
- Sprinkle with sesame seeds if desired.
- Serve warm and enjoy.
Tips & Tricks
- Use chicken thighs for extra juicy results.
- Cook rice ahead of time for faster meal prep.
- Add snap peas, bell peppers, or mushrooms for variety.
- Double the teriyaki sauce and save extra for future meals.
- Grill vegetables alongside the chicken for extra smoky flavor.
- Brown rice adds extra fiber and nutrients.
Details
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Grilling and Sautéing
- Cuisine: Asian-Inspired
- Difficulty: Easy
- Dietary Notes: Dairy-Free, High Protein
Notes
- Low-sodium soy sauce helps control salt levels.
- Substitute tamari for a gluten-free option if needed.
- Jasmine rice or quinoa also work well.
- Leftover sauce can be refrigerated and used on salmon, beef, or vegetables.
Nutrition (Approximate Per Serving)
- Calories: 480
- Protein: 38g
- Carbohydrates: 42g
- Fat: 17g
- Fiber: 4g
- Sugar: 13g
FAQ
Can I make Teriyaki Grilled Chicken and Veggie Rice Bowls ahead of time?
Yes. Store the chicken, vegetables, rice, and sauce separately for easy meal prep throughout the week.
Can I use store-bought teriyaki sauce?
Yes, but homemade teriyaki sauce offers fresher flavor and better control over ingredients.
What rice works best?
Brown rice, jasmine rice, sushi rice, or white rice all work well.
Can I cook the chicken indoors?
Absolutely. A grill pan or skillet works perfectly when outdoor grilling isn’t available.
How long does homemade teriyaki sauce last?
Stored in an airtight container, it will keep for up to one week in the refrigerator.
Can I freeze this meal?
The chicken and rice freeze well for up to 3 months. Vegetables are best enjoyed fresh.
Storage
Refrigerator
Store leftovers in airtight containers for up to 4 days.
Freezer
Freeze chicken and rice portions for up to 3 months.
Reheating
Microwave for 1–2 minutes or reheat in a skillet until warmed through.
Similar Recipes
Teriyaki Grilled Chicken and Veggie Rice Bowls
Teriyaki Grilled Chicken and Veggie Rice Bowls are packed with juicy chicken, fresh vegetables, and homemade teriyaki sauce.
Ingredients
Teriyaki Sauce
- 1/2 cup low-sodium soy sauce
- 1/2 cup water
- 3 tablespoons packed light brown sugar
- 3 tablespoons honey
- 3 cloves garlic minced
- 1 tablespoon minced ginger
- 1 tablespoon rice vinegar
- 1 1/2 tablespoons cornstarch
- Chicken Vegetables, and Rice
- 3 1/2 tablespoons olive oil divided
- 1 1/2 pounds boneless skinless chicken breasts
Ground black pepper
- 1 medium zucchini diced
- 1 1/2 cups matchstick carrots
- 2 1/2 cups small broccoli florets
- 1 1/2 to 2 cups cooked white or brown rice
- Sesame seeds optional
Instructions
Make the Teriyaki Sauce
- In a small saucepan, whisk together soy sauce, 1/4 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 cornstarch with the remaining 2 tablespoons water.
- Add the cornstarch slurry to the saucepan and stir continuously.
- Simmer for 1 minute until the sauce thickens.
- Remove from heat and set aside.
- Grill the Chicken
- Brush both sides of the chicken breasts with 1 1/2 tablespoons olive oil.
- Season lightly with black pepper.
- Preheat a grill to medium-high heat, about 425–450°F (220–230°C).
- Lightly oil the grill grates.
- Grill chicken for approximately 4 minutes per side or until the internal temperature reaches 165°F (74°C).
- Remove from the grill and allow to rest for 5 minutes.
- Dice into bite-sized cubes.
Cook the Vegetables
- Heat the remaining olive oil in a large skillet over medium-high heat.
- Add zucchini, carrots, and broccoli.
- Sauté for 4–5 minutes until crisp-tender.
Assemble the Bowls
- Divide cooked rice among four serving bowls.
- Top each bowl with grilled chicken and sautéed vegetables.
- Drizzle generously with homemade teriyaki sauce.
- Sprinkle with sesame seeds if desired.
- Serve warm and enjoy.
Notes
- Low-sodium soy sauce helps control salt levels.
- Substitute tamari for a gluten-free option if needed.
- Jasmine rice or quinoa also work well.
- Leftover sauce can be refrigerated and used on salmon, beef, or vegetables.
Conclusion
These Teriyaki Grilled Chicken and Veggie Rice Bowls are the perfect balance of sweet, savory, and wholesome. Featuring juicy grilled chicken, colorful vegetables, fluffy rice, and homemade teriyaki sauce, this recipe delivers restaurant-quality flavor in a simple homemade meal. Whether you’re meal prepping or serving dinner to the family, these bowls are guaranteed to satisfy.