Teriyaki Chicken and Veggie Bowl
Teriyaki Chicken and Veggie Bowl is a fresh, balanced meal that’s as satisfying as it is good for you. Tender chicken breast brings lean protein to the table, while fluffy brown rice offers a nutty base that pairs beautifully with crisp broccoli and sweet carrots.
Everything is tied together with a bright, ginger-coriander sauce that’s fragrant, flavorful, and just a little bit zesty. The combination of fresh vegetables, whole grains, and herbs makes this bowl feel light yet filling — perfect for a weeknight dinner or a make-ahead meal prep option.
This bowl is perfect for a weeknight dinner, meal prep, or as part of a seasonal detox. Whether you’re looking for a healthy reset, a family-friendly dinner, or a dish to keep you fueled during a busy week, this chicken bowl delivers big flavor and plenty of wholesome goodness in every bite.
Teriyaki Chicken and Veggie Bowl
Ingredients
- For the Sauce:
- ¼ cup low-sodium tamari or coconut aminos
- 4 tbsp rice vinegar
- 1½ tbsp honey or maple syrup
- 2 tsp toasted sesame oil
- 2 garlic cloves, minced
- 2 tsp fresh ginger, grated
- 1 tsp ground coriander
- ½ tsp crushed red pepper flakes (optional)
- 2 tsp arrowroot or cornstarch
- For the Bowls:
- 24 ounces boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 tbsp avocado oil or olive oil, divided
- 2 cups broccoli florets
- 1 cup sliced carrots
- 1 red bell pepper, thinly sliced
- 1 cup diced onion
- 1 cup sliced zucchini
- 3 cups cooked brown rice
- Fresh cilantro and sesame seeds, for garnish
Instructions
- Make the sauce in a small bowl by whisking together tamari, rice vinegar, honey, sesame oil, garlic, ginger, coriander, red pepper flakes, and arrowroot. Set aside.
- Heat 1 tbsp oil in a large skillet or wok over medium-high heat. Add chicken and cook 5–6 minutes until browned and cooked through (internal temp 165°F/74°C). Remove chicken to a plate.
- In the same pan, add remaining 1 tbsp oil. Add broccoli, carrots, bell pepper, onion, and zucchini. Stir-fry 4–5 minutes, until just tender but still bright.
- Return chicken to pan. Pour sauce over chicken and veggies. Stir and bring to a simmer. Cook 1–2 minutes until sauce thickens and coats everything.
- Make the bowls by dividing cooked brown rice among four bowls and then topping with chicken and veggie mixture. Garnish with fresh cilantro and sesame seeds before serving.
Notes
- Substitute any vegetables for those called for in the recipe. Aim to have a total of 6 cups of fresh vegetables.