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Teriyaki Chicken Veggie Bowls

Teriyaki Chicken Veggie Bowls
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Teriyaki Chicken Veggie Bowls combine tender chicken breast, fresh crisp vegetables, and a savory homemade teriyaki sauce served over brown rice. This quick and healthy meal offers a balanced nutrition of protein, fiber, and vibrant flavors, perfect for easy weeknight dinners, meal prep, or wholesome leftovers.

Ingredients

Scale

Protein and Grains

  • 1 lb chicken breast, sliced into bite-sized pieces
  • 2 cups cooked brown rice

Vegetables

  • 2 cups broccoli florets
  • 1 cup sliced carrots
  • 1 cup sliced bell peppers

Teriyaki Sauce

  • 1/4 cup soy sauce (or tamari/coconut aminos for gluten-free)
  • 2 tablespoons honey or brown sugar
  • 2 cloves garlic, minced
  • 1 tablespoon fresh grated ginger
  • 1 teaspoon sesame oil

Garnishes

  • 2 green onions, thinly sliced
  • 1 tablespoon toasted sesame seeds

Instructions

  1. Prep Your Ingredients: Slice the chicken breast into bite-sized pieces. Chop broccoli florets, carrots, and bell peppers evenly. Mince garlic and grate fresh ginger to enhance the sauce’s flavor.
  2. Cook the Rice: Prepare brown rice according to package instructions until fluffy, to serve as the base of the bowl.
  3. Make the Teriyaki Sauce: In a small bowl, mix soy sauce, honey or brown sugar, minced garlic, grated ginger, and sesame oil until well blended and aromatic.
  4. Sauté Chicken and Veggies: Heat a large skillet over medium-high heat. Cook chicken pieces until golden and cooked through, then remove from skillet. Sauté broccoli, carrots, and bell peppers in the same skillet until tender-crisp.
  5. Combine and Glaze: Return chicken to the skillet with the vegetables. Pour in the teriyaki sauce and simmer for a few minutes until the sauce thickens and coats the chicken and vegetables evenly.
  6. Assemble the Bowls: Place cooked brown rice at the base of each bowl, top with the glazed chicken and vegetables mixture, and garnish with sliced green onions and toasted sesame seeds for added crunch and freshness.

Notes

  • Marinate the chicken 15-30 minutes beforehand for deeper flavor.
  • Use fresh grated ginger instead of powdered for a brighter taste.
  • Cook chicken and vegetables in batches if necessary to avoid overcrowding the pan and ensure even browning.
  • For a thicker sauce, mix 1 teaspoon of cornstarch with a little water and stir into the sauce while simmering.
  • Cut vegetables uniformly so they cook evenly and look appealing.

Nutrition

Keywords: teriyaki chicken, veggie bowls, healthy dinner, quick meal, chicken and vegetables, weeknight recipe

Find it online: https://lillysplate.com/teriyaki-chicken-veggie-bowls/