Chicken Teriyaki Rice Bowls

Chicken Teriyaki Rice Bowls, a perfect blend of sweet and savory that will transport your taste buds to Japan. This dish features tender grilled chicken, juicy pineapple, and crisp broccoli and red peppers, all served over fluffy rice. Ideal for those seeking a quick meal, this recipe is not only satisfying but also versatile—perfect for lunch or dinner.

With no specified allergens, it’s a great option for family meals. Easily accessible through EasyChef Pro, you can create this dish with our convenient shopping list feature, ensuring the lowest cost per serving. Get started on your meal prep today!

Recipe Collection: Lunch/Dinner

Serving Size: 4

Cooking Time: 30 minutes

Overview

Skip the takeout and enjoy a homemade Chicken Teriyaki Rice Bowl. This dish features grilled marinated chicken, pineapple, and seasoned broccoli and red pepper, all served over a bed of rice. It's a delightful combination of sweet and savory flavors that will satisfy your cravings.

Diet Type

Not specified

Allergies

None specified

Cuisine

Japanese

Ingredients

• 0.5 Cups (cup) low-sodium teriyaki marinade, marinated
• 2 Tablespoons (tbsp) prepared horseradish
• 1 Tablespoon (tbsp) chili oil
• 1 Pound (lb) boneless skinless chicken breast halves, marinated
• 1 Bunch broccoli, divided
• 1 Red bell pepper, sliced
• 2 Tablespoons (tbsp) sesame oil
• 1.5 Teaspoons (tsp) garlic powder
• 1 Pinch black pepper, ground
• 1 Pinch salt, to taste
• 1 Pinch red pepper flakes
• 1 Pineapple, peeled
• 2 Cups (cup) cooked white rice
• 1 Teaspoon (tsp) black sesame seeds, seasoned (optional)
• 1 Teaspoon (tsp) white sesame seeds, seasoned (optional)
• 1 Green onion, sliced (optional)

Steps

1. Pour teriyaki marinade, horseradish, and chili oil into a resealable plastic bag. Add chicken, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for at least 4 hours.
2. Preheat an outdoor grill for medium-high heat and lightly oil the grate.
3. Coat chicken in teriyaki marinade and cook on the prepared grill until no longer pink and juices run clear, about 10 to 15 minutes per side. An instant-read thermometer inserted into the center should read at least 165°F (74°C).
4. Meanwhile, place broccoli florets and red pepper strips in a large bowl. Drizzle with sesame oil and toss to coat. Add garlic powder, black pepper, salt, and crushed red pepper, and toss to coat again.
5. Place broccoli and red pepper strips in a grill basket and grill, turning occasionally, until tender-crisp, about 10 minutes.
6. Grill pineapple until soft and heated through, 2 to 3 minutes per side.
7. Slice pineapple and chicken into 1-inch cubes. In 4 separate bowls, layer rice, chicken, pineapple, broccoli, and red peppers. Garnish each bowl with sliced green onions and sesame seeds. Drizzle extra teriyaki sauce over each bowl if desired.

Enjoy your delicious homemade Chicken Teriyaki Rice Bowls!