Teriyaki Chicken and Rice Bowls
Teriyaki Chicken and Rice Bowls – with grilled pineapple, peppers, edamame, and a simple homemade teriyaki sauce. A tasty and healthful dinner that may also be prepared in advance for meal planning!
One of my favorite meals to have to start the week off is a bowl. Naturally, they are delicious the first time we eat them, but I usually prepare enough to last us for a few more lunches or dinners. I don’t prepare my meals in any way, but I do prefer to have enough for at least a couple of meals.
When I want a meal with Greek influences, these healthy chicken shawarma bowls are my go-to, and when I want Asian flavors, I love to make these Teriyaki Chicken and Rice Bowls! Because the pineapple, peppers, and chicken are all grilled, these bowls are great for summer.
Teriyaki Chicken and Rice Bowls Ingredients
Chicken
- Boneless, skinless chicken breasts weighing 1 pound
- 2 tablespoons of soy sauce or tamari with low sodium
- a teaspoon of rice vinegar
- Olive oil, 1 tbsp
- maple syrup, 1 1/2 tablespoons
- 1/8 teaspoon of ginger powder
- a quarter-teaspoon of garlic powder
- pepper and salt as desired (remember the soy sauce is salty as well)
Sauce
- 3 tablespoons of soy sauce or tamari with low sodium
- water, 3 tablespoons
- maple syrup, 3 tablespoons
- Rice vinegar, two tablespoons
- A teaspoon or two of Sriracha
- 1/8 teaspoon of ginger root
- a quarter-teaspoon of garlic powder
- cornstarch, two teaspoons
Other Substances
- 1 small pineapple, cored and cut into spears or planks after peeling.
- 1 red bell pepper, quartered and with the core removed
- 1 cup commercial edamame
- 2 cups of brown rice, cooked
- 1 thinly sliced green onion (optional)
Instructions
- In a small bowl, combine all of the ingredients for the chicken marinade. Pour the marinade over the chicken breasts and seal the bag. As you seal the bag, press the air out. After incorporating the marinade into the chicken, refrigerate for either an hour or overnight.
- With the exception of the cornstarch, combine all of the ingredients for the teriyaki sauce in a small saucepan. Bring the mixture to a boil and mix them together. Stir equal amounts of water and cornstarch together until the cornstarch is dissolved. Combine the mixture with the sauce by pouring it in. Cook, reducing the heat to a simmer, for three to five minutes or until the sauce thickens enough to coat the back of a spoon. The sauce should be removed from the stove and kept in an airtight jar until needed.
- Oil the grates of your grill and arrange the chicken, quartered bell pepper, and pineapple on them after preheating it to 400° F. The pineapple should be grilled for about three minutes on each side, then removed after another three minutes. Before removing the pepper, grill it for an additional 4-5 minutes on the flip side.
- The chicken should be grilled for 6 to 7 minutes on each side, or until the internal temperature reaches 165 degrees Fahrenheit. Before slicing, let the chicken rest for 5 minutes.
- Divide the rice between each bowl to assemble the bowls. Add some of the chicken, pineapple, peppers, and edamame to the rice. Apply the desired amount of teriyaki sauce and add sliced green onions for decoration.
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