Description
This Teriyaki Chicken Power Bowls recipe combines marinated grilled chicken breast with a medley of sautéed and steamed vegetables tossed in a flavorful teriyaki glaze. It’s a quick, healthy, and vibrant bowl featuring edamame, red bell pepper, broccoli, carrots, and onions, perfect for meal prepping or a wholesome weeknight dinner served over rice and garnished with sesame seeds.
Ingredients
Scale
Chicken
- 2 lb chicken breast, raw
- ½ cup Wegmans Organic Teriyaki Sauce
- 3 tbsp low sodium soy sauce
- 2 tbsp rice vinegar
- 2-3 tbsp Wegmans Organic Teriyaki Sauce, reserved for grilling
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)
Other
- 2 tsp sesame oil (divided)
- Optional: rice for serving
- Optional: sesame seeds for garnish
Instructions
- Marinate the chicken: Add the raw chicken breasts to a resealable container or zip-top bag. Pour ½ cup of the teriyaki sauce, soy sauce, and rice vinegar over the chicken. Use your hands to mix thoroughly until the chicken is evenly coated. Refrigerate and marinate for at least 2 hours or up to 6 hours for deeper flavor absorption.
- Prepare for grilling: Set aside 2-3 tablespoons of teriyaki sauce in a small bowl with a brush. This will be used to baste the chicken during grilling to enhance flavor and caramelization.
- Grill the chicken: Preheat your grill to 400°F and spray the grates with grill-safe non-stick spray. Remove excess marinade from the chicken and place the pieces on the grill. Close the grill and cook for 6 minutes. Flip the chicken, brush with the reserved teriyaki sauce, and grill another 5-6 minutes or until the internal temperature just reaches 165°F. Remove from the grill and let rest for at least 5 minutes to redistribute juices before slicing.
- Prepare the vegetables – carrots, pepper, and onion: While the chicken rests, heat a large skillet over medium-high heat. Add 1 teaspoon of sesame oil. Once hot, add julienned carrots and cook, stirring frequently for 2-3 minutes until they begin to soften. Add chopped red bell pepper and onion and cook an additional 1-2 minutes. Remove the cooked vegetables to a large bowl.
- Cook the broccoli: In the same skillet, add the remaining teaspoon of sesame oil. Add broccoli florets and toss to coat. Cover with a lid to trap steam and cook, flipping occasionally, until broccoli is tender-crisp, about 3 minutes. Add a tablespoon or two of water if needed to help steam. Remove broccoli to the bowl with the other vegetables.
- Combine the vegetables: Add the shelled edamame to the bowl with the cooked vegetables. Pour the remaining teriyaki sauce over the bowl and mix well to evenly coat all the vegetables with sauce.
- Assemble the bowls: Serve the vegetable mixture over cooked rice if using. Slice the rested grilled chicken and place on top. Garnish with sesame seeds if desired. For meal prep, divide the chicken, vegetables, and rice evenly into containers for convenient grab-and-go meals throughout the week.
Notes
- Marinate chicken for at least 2 hours but no more than 6 hours to avoid breaking down the meat texture.
- Use low sodium soy sauce to keep the salt content moderate.
- Grill chicken to an internal temperature of 165°F for safe consumption and juicy results.
- Cooking vegetables with a lid helps steam them quickly while keeping them crisp.
- Optional rice can be white, brown, or any preferred grain for serving.
- Sesame seeds add a nice nutty crunch as garnish but can be omitted if allergic.
- This recipe is great for meal prep; store chicken and veggies separately from rice if making ahead to keep textures fresh.
