Teriyaki Chicken and Rice Bowls

Teriyaki Chicken and Rice Bowls: A Flavorful Grilled Delight

Prepare your taste buds for a deliciously grilled journey with these Teriyaki Chicken and Rice Bowls. Combining succulent marinated chicken, juicy grilled pineapple, and crispy bell peppers atop a bed of brown rice, all drizzled with a homemade teriyaki sauce, this dish promises a perfect balance of sweet, savory, and umami flavors. Ideal for a wholesome dinner, these bowls not only satisfy your cravings but also pack a nutritional punch. Whether you’re cooking for family or prepping for the week, this recipe is sure to impress.

Ingredients:

For the Chicken:

• 1 pound boneless, skinless chicken breasts
• 2 tablespoons low sodium tamari or soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon olive oil
• 1 1/2 teaspoons maple syrup
• 1/4 teaspoon ground ginger
• 1/4 teaspoon garlic powder
• Salt and pepper, to taste

For the Teriyaki Sauce:

• 3 tablespoons low sodium tamari or soy sauce
• 3 tablespoons water
• 3 tablespoons maple syrup
• 2 tablespoons rice vinegar
• 1-2 teaspoons sriracha
• 1/2 teaspoon ground ginger
• 1/4 teaspoon garlic powder
• 2 teaspoons cornstarch

Other Ingredients:

• 1 small pineapple, peeled, core removed, and cut into spears or planks
• 1 red bell pepper, core removed and quartered
• 1 cup shelled edamame
• 2 cups cooked brown rice
• 1 green onion, sliced thin (optional)

Directions:

Marinate the Chicken:

1. Prepare Marinade: In a small bowl, combine tamari, rice vinegar, olive oil, maple syrup, ground ginger, garlic powder, salt, and pepper. Whisk together to create the marinade.
2. Marinate Chicken: Place chicken breasts in a resealable bag and pour in the marinade. Seal, removing excess air, and massage the marinade into the chicken. Refrigerate for at least an hour, or overnight for deeper flavor.

Prepare the Teriyaki Sauce:

1. Combine Ingredients: In a saucepan, mix together tamari, water, maple syrup, rice vinegar, sriracha, ground ginger, and garlic powder. Bring to a boil over medium heat.
2. Thicken Sauce: Dissolve cornstarch in an equal amount of water. Add to boiling sauce mixture, whisking until thickened, about 3-5 minutes. Remove from heat and set aside.

Grill the Chicken and Vegetables:

1. Preheat Grill: Heat the grill to 400°F (200°C). Oil the grates to prevent sticking.
2. Grill Pineapple and Vegetables: Place pineapple and bell pepper on the grill. Cook pineapple for about 3 minutes per side and bell pepper for 4-5 minutes per side. Remove and set aside.
3. Grill Chicken: Grill marinated chicken for about 6-7 minutes per side or until the internal temperature reaches 165°F (74°C). Let rest for 5 minutes, then slice.

Assemble the Bowls:

1. Layer Ingredients: Distribute cooked brown rice into four bowls. Top with sliced chicken, grilled pineapple, bell peppers, and edamame.
2. Add Sauce and Garnish: Drizzle with teriyaki sauce and garnish with sliced green onions if desired.

Quick Facts:

• Prep Time: 20 minutes
• Marinating Time: 1 hour (or overnight)
• Cooking Time: 20 minutes
• Total Time: 1 hour 40 minutes
• Servings: 4
• Calories: 450 kcal per serving

These Teriyaki Chicken and Rice Bowls are perfect for a nutritious and satisfying meal that brings the essence of grilling to your dining table. Each component—from the tangy and sweet pineapple to the savory teriyaki chicken—works harmoniously, ensuring every bite is packed with flavor. Enjoy crafting this delightful meal that’s bound to become a regular in your cooking repertoire!

Teriyaki Chicken and Rice Bowls

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• Author: Dulcia
• Total Time: 1 hour 40 minutes (including marinating)
• Yield: 4 1x

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Description

These Teriyaki Chicken and Rice Bowls are a flavorful and satisfying meal that brings together the best of grilled flavors and fresh ingredients. Tender marinated chicken is grilled to perfection and paired with sweet, juicy pineapple, crisp bell peppers, and protein-packed edamame. The dish is elevated with a homemade teriyaki sauce that adds the perfect balance of sweet, savory, and spicy notes.

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Ingredients

Scale 1x2x3x

For the Chicken:
1 pound boneless, skinless chicken breasts
2 tablespoons low sodium tamari or soy sauce
1 tablespoon rice vinegar
1 tablespoon olive oil
1 1/2 teaspoons maple syrup
1/4 teaspoon ground ginger
1/4 teaspoon garlic powder
Salt and pepper, to taste
For the Teriyaki Sauce:
3 tablespoons low sodium tamari or soy sauce
3 tablespoons water
3 tablespoons maple syrup
2 tablespoons rice vinegar
1–2 teaspoons sriracha
1/2 teaspoon ground ginger
1/4 teaspoon garlic powder
2 teaspoons cornstarch
Other Ingredients:
1 small pineapple, peeled, core removed, and cut into spears or planks
1 red bell pepper, core removed and quartered
1 cup shelled edamame
2 cups cooked brown rice
1 green onion, sliced thin (optional)

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Instructions

Marinate the Chicken:
In a small bowl, whisk together all the ingredients for the chicken marinade.
Place the chicken breasts in a resealable bag and pour in the marinade.
Seal the bag, pressing out the air, and massage the marinade into the chicken.
Refrigerate for at least an hour or overnight for best results.
Prepare the Teriyaki Sauce:
In a small saucepan, combine all the teriyaki sauce ingredients except for the cornstarch.
Whisk together and bring the mixture to a boil.
In a separate small bowl, dissolve the cornstarch in an equal amount of water.
Pour the cornstarch mixture into the saucepan and whisk until the sauce thickens enough to coat the back of a spoon, about 3-5 minutes.
Remove from heat and store the sauce in a jar or airtight container until ready to use.
Grill the Chicken and Vegetables:
Preheat your grill to 400°F (200°C) and oil the grates.
Place the marinated chicken, quartered bell pepper, and pineapple on the grill.
Grill the pineapple for about 3 minutes on each side, then remove from the grill.
Grill the bell pepper for 4-5 minutes on each side, then remove from the grill.
Grill the chicken for 6-7 minutes per side, or until the internal temperature reaches 165°F (74°C). Let the chicken rest for 5 minutes before slicing.
Assemble the Bowls:
Divide the cooked brown rice into individual bowls.
Top the rice with sliced chicken, grilled pineapple, bell peppers, and edamame.
Drizzle with the desired amount of teriyaki sauce.
Garnish with sliced green onions, if desired, and serve.

• Prep Time: 20 minutes
• Cook Time: 20 minutes

Nutrition

• Calories: 450