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3 from 5 votes

Grilled Teriyaki Chicken Bowls

Prep Time20 minutes
Cook Time10 minutes
Total Time30 minutes
Servings: 4 servings
Calories: 318kcal

Ingredients

  • 1 lb boneless, skinless chicken breasts
  • 2/3 cup brown rice dry
  • 2 cups broccoli florets
  • 1/2 bell pepper chopped
  • 2 small zucchini chopped
  • Optional toppings: sesame seed, green onion

Teriyaki Sauce

  • 3 tbsp light brown sugar
  • 3 tbsp hoisin sauce
  • 1 1/2 tbsp low sodium soy sauce
  • 1/2 tbsp sesame oil
  • 2 cloves garlic minced
  • 1 tsp fresh grated ginger

Instructions

  • Add all teriyaki sauce ingredients to small pot and bring to a boil over medium heat.  Lower heat and simmer for 3-5 more minutes until thickened.  Set aside to cool.
  • Marinate chicken in 1/2 of the cooled teriyaki sauce for about 1 hr.  Set aside 1-2 tbsp of remaining teriyaki for brushing on during grilling.  The rest will be used to drizzle on top before serving.
  • While chicken marinates, cook rice according to package directions.
  • Prepare vegetables for grilling by layering two sheets of aluminum foil (approx. 12" x 16") on top of each other.  Add vegetables in the middle of the foil and drizzle with sesame oil and soy sauce if desired.  Fold up sides into a packet, leaving an opening at the top for steam to escape.
  • Once chicken has marinated, grill for about 5 minutes per side, depending on thickness and grill heat.  Brush with some of the reserved teriyaki sauce when you flip the chicken.
  • As the chicken grills, add the foil packet of vegetables onto a low flame area of the grill.  When the broccoli is bright green and tender crisp, remove the vegetables.
  • Serve grilled chicken with vegetables, rice and remaining teriyaki.

Nutrition

Calories: 318kcal | Carbohydrates: 39g | Protein: 29g | Fat: 6g | Cholesterol: 72mg | Sodium: 351mg | Potassium: 375mg | Fiber: 4g | Sugar: 11g