This teriyaki chicken bowl recipe takes just a few minutes and makes the perfect weeknight dinner for a busy family! Combine the teriyaki chicken with rice and veggies for one delicious meal the entire family will love!
1lbPerdue Farms boneless skinless chicken breasts2-4 breasts depending on size
2cupsricecooked
2carrotschopped
1broccolichopped
2zucchinichopped
Instructions
Teriyaki Marinade
Combine all ingredients in a gallon size Ziploc bag. Close bag and mix ingredients together.
Chicken
Use a fork to poke holes in chicken breasts to allow marinade to penetrate the chicken.
Place chicken in Ziploc bag with marinade. Marinade for at least 30 minutes but preferably overnight.
When you are ready to cook the chicken, heat a grill pan over medium-high heat and preheat the oven to 375 degrees.
Grill the smooth side of the chicken for 3 minutes, flip and immediately put into the oven to bake for 8-12 minutes depending on the thickness of the chicken breasts.
Remove from heat and allow to cool enough to handle.
Thinly slice or shred the chicken and set aside.
Teriyaki Sauce
Combine all of the ingredients for the sauce in a medium sauce pan and cook over medium heat until the mixture boils, stirring often.
Reduce heat and simmer for approximately 8 minutes or until the mixture reaches your desired consistency.
Add sliced chicken into sauce and stir to combine.
Teriyaki Chicken Rice Bowls
While chicken cooks, steam rice and veggies.
Pour chicken and teriyaki sauce over steamed rice and veggies and serve hot.
Notes
Coconut aminos can be substituted directly for soy sauce. If you'd prefer a less sweet teriyaki sauce, omit the honey.