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Teriyaki Grilled Chicken and Veggie Rice Bowls

Teriyaki Grilled Chicken and Veggie Rice Bowls combine juicy grilled chicken, crisp vegetables, and fluffy rice.
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Prep Time 14 minutes
Course Main Course
Cuisine Asian-Inspired

Ingredients
  

Teriyaki Sauce

  • ½ cup low-sodium soy sauce
  • ½ cup water divided
  • 3 tablespoons light brown sugar
  • 3 tablespoons honey
  • 3 cloves garlic minced
  • 1 tablespoon fresh ginger minced
  • 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 brown or white 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 to a gentle boil over medium-high heat.
  • In a small bowl, whisk cornstarch with the remaining 2 tablespoons water until smooth.
  • Stir the cornstarch mixture into the sauce.
  • Boil for 1 minute while 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 lightly with black pepper.
  • Preheat the grill to 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).
  • Let rest for 5 minutes, then cut into bite-sized pieces.

Cook the Vegetables

  • Heat the remaining 2 tablespoons olive oil in a large skillet over medium-high heat.
  • Add zucchini, broccoli, and carrots.
  • Sauté for 4–5 minutes until vegetables are 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.
  • Garnish with sesame seeds if desired.

Serve immediately.

  • These Teriyaki Grilled Chicken and Veggie Rice Bowls are best enjoyed warm while the vegetables remain vibrant and the sauce is glossy and flavorful.

Notes

  • Substitute quinoa or cauliflower rice for a lower-carb option.
  • Tamari can replace soy sauce for a gluten-free version.
  • Add sliced avocado for extra creaminess.
  • Leftover sauce works wonderfully on salmon, shrimp, or stir-fried vegetables