Grilled Teriyaki Chicken Bowls are a delectable mix of teriyaki chicken, cilantro rice, grilled vegetables and pineapple! Kids and adults will love that they are flavorful, easy and healthy.
Grilled Teriyaki Chicken Bowls
The perfect dinner is something quick, healthy and easy. Grilled Teriyaki Chicken Bowls combine fresh seasonal flavors with cilantro rice to create a meal that kids and adults will love. You can even save time by using store-bought teriyaki sauce.
I like to chop the vegetables and pineapple the night before and marinate the chicken so that when I am ready to make dinner, everything is already prepped. You can even make the rice a day or two in advance and reheat just prior to serving. These bowls are filling, flavorful and delicious. Enjoy them for dinner any day of the week or anytime of the year!
This recipe was originally published on Super Healthy Kids!
Grilled Teriyaki Chicken Bowl
- 1/2 cup low sodium soy sauce
- 1 tablespoon honey
- 1 tablespoon minced ginger
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 2 teaspoons cornstarch or 1 teaspoon arrowroot powder
- 1 teaspoon water
- 2 boneless skinless chicken breasts
- 1 cup long grain white rice
- dash of salt
- 2 tablespoons freshly chopped cilantro
- 1 lime juiced
- 1 medium red bell pepper chopped
- 1/2 red onion chopped
- 1 tablespoon olive oil
- 1 small zucchini sliced
- 4 slices pineapple
- Kosher salt and pepper
- Sesame seeds for garnish
In a medium bowl, whisk together the soy sauce, honey, ginger, rice vinegar and sesame oil. In a small bowl, whisk together cornstarch and water until smooth then whisk into the sauce mixture until combined. Remove one-fourth cup teriyaki sauce and set aside for serving. Add the chicken to the bowl with the remaining teriyaki sauce and marinate in the refrigerator for at least thirty minutes.
To make the cilantro lime rice, in a medium saucepan bring two cups of water to a boil. Add rice and a dash of salt. Reduce heat to low, cover and cook for fifteen minutes. Remove from heat and stir in cilantro and lime juice.
Cut two large pieces of aluminum foil. Divide the red bell pepper and red onion between the two pieces, drizzle with one teaspoon of olive oil and sprinkle with salt and pepper. Pull the short sides up and roll them down over each other, then fold over each end to seal and create a packet.
Prepare grill for direct grilling over medium-high heat. Brush and oil the grill grate.
Place the marinated chicken and the vegetable packets on the grill directly over the fire. Cook chicken until the juices run clear and the chicken is cooked through, about five to eight minutes on each side. Cook vegetable packets until done, about fifteen to twenty minutes. While the chicken and vegetable packets are cooking, brush zucchini with remaining olive oil and then arrange the sliced zucchini and pineapple on the grill. Cook for two minutes on each side.
To arrange the bowls, divide rice between two bowls. Layer each with one piece of chicken, contents of one vegetable packet (be careful opening the foil packets because they will release steam), two slices of pineapple and zucchini. Garnish chicken with sesame seeds and serve with additional teriyaki sauce, as desired. Enjoy!
- Store leftovers in the refrigerator for up to 2 days.
Nutrition InformationCalories: 396, Fat: 9g, Saturated Fat: 1g, Cholesterol: 36mg, Sodium: 1136mg, Potassium: 571mg, Carbohydrates: 60g, Fiber: 3g, Sugar: 16g, Protein: 18g, Vitamin A: 1070%, Vitamin C: 85%, Calcium: 40%, Iron: 2%
*Nutritional information is an estimate. Please consult a doctor or nutritionist for the most accurate nutritional info.