As the summer winds down I have to start thinking about actually cooking in the kitchen. Thank goodness we have a few more weeks left of grilling. But with the wind this weekend I decided to get back in the kitchen and come up with some new healthy recipes for fall. I think this was a great option and a nice departure from my usual stir fry. The glaze I made for the chicken was to die for! Ok so the directions seem kind of complicated but this meal literally took me like 20 minutes or less to put together. I talk more about simplifying the process at the very end of the blog post.
Teriyaki Grilled Chicken and Veggie Rice Bowls
Ingredients:
Chicken:
For the veggies:
Now its time to assemble the bowls:
Ingredients:
- 2 Chicken Breasts
- 1/2 Gluten Free Teriyaki sauce (1/4 cup for sauce and 1/4 cup to cook chicken with)
- 1/2 cup soy sauce (1/4 for chicken and a little less than 1/4 for veggies)
- 1 spoonful of light-brown sugar
- 1 spoonful of honey
- 3 cloves garlic, minced (1 Tbsp)
- 1 Tbsp ground ginger
- 1 Tbsp rice vinegar
- 1 tbsp Sweet Chili Sauce
- 1 medium zucchini, diced
- 3 carrots, diced
- 1 head of diced broccoli
- 1 red bell pepper, diced
- Lime
- Cilantro
- Brown Rice
- Sesame seeds
Chicken:
- Bake your chicken with 1/4 cup soy sauce and a sprinkle of ground ginger. I baked two chicken breasts at 400 degrees for 20 or so minutes. Once baked set aside. Slice once cooled
For the veggies:
- Heat soy sauce and minced garlic in a saute pan over medium-high heat. Add zucchini, broccoli, carrots, and bell peppers and saute 4 - 5 minutes until crisp tender.
- In a small saucepan whisk together gluten free teriyaki sauce, the brown sugar, honey, garlic, ginger rice vinegar and sweet chili sauce . Bring mixture to a light boil over medium-high heat. Reduce heat and let sauce thicken up.
- Cook per instructions on the box.
Now its time to assemble the bowls:
- Put spoonful of brown rice add the sliced chicken and the veggies. Drizzle desired amount of teriyaki sauce over top of bowl. Serve with sesame seeds, cilantro and lime wedge.
This seems way more complicated per the directions than it actually was. I baked the chicken and rice earlier in the day while Leo was napping. Then when it was time for dinner I simply just cut up the veggies and cooked them and made the sauce. The reduced sauce was the best part! It was super easy, a healthy option and we ended up eating the left over the next day for lunch! Can't wait to make this again!
Cheers,
Jess
Cheers,
Jess