Hawaiian Chicken and Veggie Teriyaki Bowls
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Mel's Kitchen Cafe · by Mel Gunnell★ 5.0 (40)

Hawaiian Chicken and Veggie Teriyaki Bowls

NUTRITION · PER SERVING60M COOK
CAL 26%·PRO 79%
CARBS 78G60% OF CAL
6G FIBER29G OTHER43G TOTAL SUGAR
FAT 8G13% OF CAL
1G SAT7G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Seasoned chicken served over rice with teriyaki sauce and roasted vegetables including zucchini, bell pepper, and avocado. Tropical-inspired and customizable.

mainamericanbowlchickendairy free
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Nutrition & ingredients

Ingredients

serves 6
  • 1 1/2 to 2 pounds boneless, skinless chicken breasts, tenders or thighs
  • 1 cup low-sodium soy sauce
  • 1 cup pineapple juice
  • 1/2 cup lightly packed light brown sugar
  • 1/3 cup unseasoned rice vinegar
  • 1 tablespoon finely grated ginger (see note)
  • 1 tablespoon finely minced fresh garlic (see note)
  • 1 small pineapple, peeled and cut into wedges or thick spears
  • 2 to 3 medium zucchini, cut into spears
  • 2 medium bell peppers, any color, cored and cut into thick strips
  • 3 cups hot, cooked rice (see note)
  • Other: diced avocados, fresh or pickled onions, toasted sesame seeds, fresh lime wedges, extra teriyaki sauce.
PREP
45M
SODIUM
2015MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.