Teriyaki Grilled Chicken and Veggie Rice Bowls
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Grilled teriyaki chicken served over brown rice with sautéed vegetables. Sweet and savory with a glossy glaze, the chicken pairs well with the nutty rice and fresh vegetables.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1/2 cup low-sodium soy sauce
- 1/2 cup water
- 3 Tbsp packed light-brown sugar
- 3 Tbsp honey
- 3 cloves garlic (, minced (1 Tbsp))
- 1 Tbsp minced ginger
- 1 Tbsp rice vinegar
- 1 1/2 Tbsp cornstarch
- 3 1/2 Tbsp olive oil (, divided, plus more for brushing grill)
- 1 1/2 lbs bonless skinless chicken breasts
- Ground black pepper
- 1 medium zucchini (, diced into half moons and quartered (1 1/2 cups))
- 1 1/2 cups matchstick carrots
- 2 1/2 cups small diced broccoli florets
- 1 1/2 - 2 cups white or brown rice (, cooked according to directions on package (I prefer short grain brown rice))
- Sesame seeds (, optional)
At a glance
PER SERVING · TIME 45M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 25m
- Sodium
- 1305mg
- Total sugar
- 25g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 990mg
- Calcium
- 59mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 1305MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.