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Grilled Chicken Teriyaki Bowls
These Grilled Chicken Teriyaki Bowls are loaded with tropical flavors, and the perfect way to get the kids to eat their veggies!
chicken, grill, teriyaki, recipe, rice, sauce, broccoli, carrots, peppers
boneless, skinless, chicken breasts
peeled and cut into spears
peeled and cut into diagonal slices
steamed, fresh broccoli
(cut into florets)
1 - 2
red bell peppers
seeded and cut into strips
sea salt and pepper
additional if needed
steamed white rice
sesame seeds and green onions
Pound chicken breasts between two strips of plastic wrap until they are an even thickness.
Place in a dish or rectangle dish and cover with 1 cup of teriyaki sauce. Cover with plastic wrap and allow to marinate for one hour.
Heat grill on Medium heat.
Toss carrots and bell pepper slices with olive oil, season with salt and pepper, and place on a grill pan** and set aside.
Brush pineapple spear with olive oil, set aside.
Place chicken breast over direct heat on the grill. Cook for 4 to 5 minutes on the first side, then flip and cook for an additional 5 to 6 minutes until thoroughly cooked.
Place grill pan on the other side of the grill and cook until vegetables are tender.
Scoop steamed rice into a bowl and top with carrots, bell pepper strips, and steamed broccoli.
Slice chicken into strips and place in bowl, and drizzle with additional teriyaki sauce.
Cut pineapple spears into chunks and place on top of chicken.
Garnish with sesame seeds and chopped green onions and serve with chop sticks.
Steamed Rice: Cooking 101
Homemade Teriyaki Sauce
**I made my own grill pan by folding over all four sides of a piece of aluminum foil and poking holes into the center with a skewer.
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