Teriyaki Chicken and Rice Bowls
These Teriyaki Chicken and Rice Bowls are made with an easy homemade teriyaki sauce, grilled pineapple and peppers and edamame.
Servings: 4 servings
Ingredients
Chicken
- 1 pound boneless skinless chicken breasts
- 2 tablespoons low sodium tamari, or soy sauce
- 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 and pepper to taste
Other Ingredients
- 1 small pineapple, peeled, core removed and cut into spears or planks
- 1 red bell pepper, core removed and quartered
- 1 cup selled edamame
- 2 cups cooked brown rice
- 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.
Video
Nutrition
Calories: 489kcal | Carbohydrates: 54g | Protein: 45g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 7g | Cholesterol: 96mg | Sodium: 781mg | Fiber: 6g | Sugar: 21g