Description
A delicious and healthy meal featuring grilled chicken and a variety of fresh vegetables tossed in a savory teriyaki sauce.
Ingredients
Scale
- 2 boneless, skinless chicken breasts
- 1 cup broccoli florets
- 1 bell pepper, sliced
- 1 carrot, julienned
- 1 zucchini, sliced
- 1 cup snap peas
- 1/4 cup teriyaki sauce
- 2 tablespoons olive oil
- Salt and pepper to taste
- Cooked rice or quinoa for serving
Instructions
- Preheat the grill to medium-high heat.
- In a bowl, mix the olive oil, salt, and pepper. Add the chicken breasts and coat them well.
- Grill the chicken for about 6-7 minutes on each side or until fully cooked.
- While the chicken is grilling, prepare the vegetables by tossing them in a separate bowl with a little olive oil, salt, and pepper.
- Add the vegetables to the grill and cook for about 5-6 minutes, turning occasionally until tender.
- Once the chicken is cooked, remove it from the grill and let it rest for a few minutes before slicing.
- In a large bowl, combine the grilled chicken, vegetables, and teriyaki sauce. Toss to coat.
- Serve over cooked rice or quinoa.
Notes
- Feel free to substitute any vegetables based on your preference.
- For a spicier kick, add some red pepper flakes to the teriyaki sauce.
- This dish can be made ahead of time and stored in the refrigerator for meal prep.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 6g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 70mg
Keywords: Grilled Chicken, Veggie Teriyaki, Healthy Bowls, Asian Cuisine