Ingredients
Scale
- 1.5 lbs boneless, skinless chicken breasts
- 1 cup teriyaki sauce (store-bought or homemade)
- 1 bell pepper (various colors)
- 1 cup broccoli florets
- 1 carrot, sliced
- 2 cups cooked rice (white or brown)
- 1 tbsp sesame seeds (for garnish)
- 2 green onions, chopped (for garnish)
- 2 tbsp vegetable or olive oil
- Optional: salt and pepper to taste
Instructions
- Marinate the chicken in teriyaki sauce for at least 30 minutes. Grill the chicken at medium-high heat for 6-8 minutes per side until fully cooked.
- Chop the bell pepper, broccoli, and carrot. Sauté the vegetables in oil for 5-7 minutes until tender-crisp.
- Cook rice according to package instructions, fluffing it with a fork once done.
- Assemble the bowl by dividing rice into bowls, topping with grilled chicken and sautéed vegetables. Drizzle with extra teriyaki sauce and garnish with sesame seeds and green onions.
Notes
- For best flavor, marinate chicken for at least 30 minutes.
- Substitute other vegetables like snap peas or zucchini if desired.
- Tofu or shrimp can replace chicken for a protein variation.
- Add red pepper flakes to the teriyaki sauce for spiciness.
- Use cauliflower rice for a low-carb alternative.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Grilling
- Cuisine: Japanese
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 550 Kcal
- Sugar: 12g
- Sodium: 900mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 4g
- Protein: 40g
- Cholesterol: 90mg