Teriyaki Chicken and Rice Bowls
User Reviews
4.6
Teriyaki Chicken and Rice Bowls
Description
This recipe starts by preparing a marinade of tamari or soy sauce, rice vinegar, olive oil, maple syrup, ground ginger, garlic powder, salt, and pepper. Chicken breasts are marinated for at least an hour to develop flavor. Grilling at 400°F, the chicken cooks alongside quartered red bell peppers and pineapple spears, achieving slight caramelization and char that enhance natural sweetness and smoky depth. After resting and slicing the chicken, the bowls are assembled with cooked brown rice as the base, topped with chicken, grilled pineapple, grilled peppers, and shelled edamame for protein and texture. Drizzling teriyaki sauce adds a glossy, flavorful finish, while sliced green onions bring a mild bite and freshness. The assembly creates a vibrant and satisfying bowl suitable for lunch or dinner.
Ingredients
Chicken
- 1 pound chicken breast boneless skinless
- 2 tablespoons tamari or soy sauce, low sodium
- 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 to taste
- black pepper to taste
Teriyaki Sauce
Other Ingredients
- 1 pineapple peeled, core removed and cut into spears or planks, small
- 1 red bell pepper core removed and quartered
- 1 cup edamame selled
- 2 cups brown rice cooked
- 1 green onion sliced thin (optional
Instructions
- Whisk together all of the ingredients for the chicken marinade in a small bowl. Put the chicken breasts in a resealable bag and pour in the marinade. Seal the bag pressing out the air as you do. Massage the marinade into the chicken and then refrigerate for an hour or overnight.
- Make the teriyaki sauce.
- Preheat your grill to 400° F. Oil the grates and then place the chicken, quartered bell pepper, and pineapple onto them. Grill the pineapple for about 3 minutes then flip and grill another 3 minutes, then remove it. Grill the pepper for 4-5 minutes, then flip and grill another 4-5 minutes before removing it.
- Grill the chicken for 6-7 minutes per side or until the internal temperature reaches 165° F. Let the chicken rest for 5 minutes before slicing it.
- To assemble the bowls, divide the rice into each bowl. Top the rice with some of the chicken, pineapple, peppers and edamame. Drizzle on desired amount of teriyaki sauce and garnish with sliced green onions.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 489 kcal
% Daily Value*
| Calories | 489kcal | 24% |
| Carbohydrates | 54g | 18% |
| Protein | 45g | 90% |
| Fat | 11g | 17% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 7g | 41% |
| Cholesterol | 96mg | 32% |
| Sodium | 781mg | 33% |
| Fiber | 6g | 24% |
| Sugar | 21g | 42% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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