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3 from 5 votes
Grilled Teriyaki Chicken Bowls
Prep Time
20 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 4 servings
Calories per serving: 318 kcal
  • 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
  1. 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.

  2. 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.

  3. While chicken marinates, cook rice according to package directions.

  4. 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.

  5. 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.

  6. 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.

  7. Serve grilled chicken with vegetables, rice and remaining teriyaki.

Nutrition Facts
Grilled Teriyaki Chicken Bowls
Amount Per Serving
Calories 318 Calories from Fat 54
% Daily Value*
Fat 6g9%
Cholesterol 72mg24%
Sodium 351mg15%
Potassium 375mg11%
Carbohydrates 39g13%
Fiber 4g17%
Sugar 11g12%
Protein 29g58%
* Percent Daily Values are based on a 2000 calorie diet.