Description
These Teriyaki Chicken Power Bowls are a flavorful and nutritious meal perfect for lunch or dinner. Juicy grilled chicken marinated in a rich teriyaki sauce pairs perfectly with a medley of sautéed and steamed vegetables, including broccoli, carrots, bell pepper, red onion, and shelled edamame. Served over rice and garnished with sesame seeds, this recipe provides a balanced mix of protein, fiber, and vitamins with a delicious Asian-inspired glaze.
Ingredients
Scale
Chicken and Marinade
- 2 lb chicken breast, raw
- ½ cup Wegmans Organic Teriyaki Sauce
- 3 tbsp low sodium soy sauce
- 2 tbsp rice vinegar
Vegetables
- 2 cups shelled edamame (340 grams)
- 1 large red bell pepper, chopped (165 grams)
- 3 cups broccoli florets (234 grams)
- 3 medium carrots, julienned (250 grams)
- 1 small red onion, roughly chopped (100 grams)
For Cooking and Garnish
- 2 tsp sesame oil (divided)
- Additional ¾ cup Wegmans Organic Teriyaki Sauce (for brushing and vegetables)
- Optional: cooked rice for serving
- Optional: sesame seeds for garnish
Instructions
- Marinate the chicken: Place 2 lb raw chicken breasts in a resealable container or zip-top bag. Pour ½ cup teriyaki sauce, 3 tbsp low sodium soy sauce, and 2 tbsp rice vinegar over the chicken. Use your hands to mix and coat the chicken thoroughly. Refrigerate and marinate for at least 2 hours or up to 6 hours to allow flavors to absorb fully.
- Prepare for grilling: Set aside 2-3 tbsp teriyaki sauce in a small bowl with a brush. This will be used to baste the chicken while grilling, enhancing flavor and caramelization.
- Grill the chicken: Preheat grill to 400°F and spray the grill grates with grill-safe non-stick spray. Remove excess marinade from chicken and place it on the grill. Close the grill and cook for 6 minutes. Flip the chicken, brush with reserved teriyaki sauce, and cook an additional 5-6 minutes or until the internal temperature reaches 165°F. Remove from grill and let rest for at least 5 minutes to allow juices to redistribute. Then slice the chicken.
- Prepare the vegetables: Heat a large skillet over medium-high heat (7-8 out of 10). Add 1 tsp sesame oil and once hot, add julienned carrots. Stir and cook for 2-3 minutes until carrots begin to soften. Add chopped red bell pepper and red onion, cooking for another 1-2 minutes. Remove the mixture to a large bowl and set aside.
- Cook the broccoli: In the same skillet, add remaining 1 tsp sesame oil and heat. Add broccoli florets and toss to coat. Cover with a lid to steam the broccoli, turning occasionally, for about 3 minutes until tender-crisp. If needed, add 1-2 tablespoons of water to help steam. Remove broccoli to the bowl with the other vegetables.
- Combine vegetables: Add shelled edamame to the bowl with cooked vegetables. Pour the remaining teriyaki sauce over them and toss everything together until vegetables are evenly coated with sauce.
- Assemble the bowls: Serve the vegetable mixture over cooked rice if desired. Top with sliced grilled chicken and garnish with sesame seeds if using. For meal prep, divide the chicken, vegetables, and rice evenly among containers for an easy grab-and-go meal.
Notes
- Marinate the chicken for at least 2 hours but not more than 6 hours to avoid texture changes.
- If you don’t have a grill, you can pan-sear the chicken on the stovetop or bake it in the oven at 400°F for about 20-25 minutes.
- Use low sodium soy sauce to control salt content and make the recipe healthier.
- Feel free to substitute rice with quinoa or cauliflower rice for a low-carb option.
- Sesame seeds add a nice nutty crunch but are optional.
