Description
Indulge in the vibrant flavors of Teriyaki Chicken and Rice Bowls, a delightful dish featuring tender grilled chicken, fresh vegetables, and a homemade teriyaki sauce that ties everything together. This flavorful meal is perfect for casual weeknight dinners or meal prep, as it’s both nutritious and easy to make. The addition of grilled pineapple adds a refreshing sweetness that elevates this bowl to new heights.
Ingredients
Scale
- 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
- 1 small pineapple, cut into spears
- 1 red bell pepper, quartered
- 1 cup shelled edamame
- 2 cups cooked brown rice
- 1 green onion, sliced thin (optional)
Instructions
- Whisk the marinade ingredients together and combine with chicken in a resealable bag. Refrigerate for at least an hour or overnight.
- Preheat your grill to 400°F and oil the grates.
- Grill pineapple spears for about 3 minutes per side until caramelized; grill bell pepper for 4-5 minutes until tender.
- Grill marinated chicken for 6-7 minutes per side until cooked through (internal temperature of 165°F). Let rest before slicing.
- Assemble the bowls by dividing cooked brown rice, topped with sliced chicken, grilled pineapple, bell peppers, and edamame.
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 8g
- Sodium: 650mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 9g
- Protein: 30g
- Cholesterol: 75mg
Keywords: For added freshness, consider garnishing with sliced green onions or sesame seeds. Customize your bowls with additional vegetables like snap peas or shredded carrots. Substitute chicken with turkey or beef for different protein options.