Name: Teriyaki Chicken and Rice Bowls
Prep time: 20 min
Cook time: 20 min
Total time: 1 h 40 min
Yield: 4
Ingredients: 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; 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; 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)

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.

Ingredients

Scale

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)

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