Chicken Teriyaki Rice Bowls

1. 1

   Pour teriyaki marinade, horseradish, and chili oil into a resealable plastic bag. Add chicken, coat it with the marinade, press out the excess air, and seal the bag. Marinate in the refrigerator for at least 4 hours.

2. 2

   Preheat an outdoor grill to medium-high heat and lightly oil the grate.

3. 3

   Coat the chicken with teriyaki marinade and grill on the prepared grate until no longer pink and the juices run clear, 10 to 15 minutes per side. An instant-read thermometer inserted into the center should register at least 165 degrees F (74 degrees C).

4. 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 again to coat.

5. 5

   Place the broccoli and red pepper strips in a grill basket and grill, turning occasionally, until tender-crisp, about 10 minutes.

6. 6

   Grill pineapple until soft and heated through, 2 to 3 minutes per side.

7. 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.

• Calories 745.21 kcal High
• Protein 37.92 g Good Source
• Carbs 124.45 g Moderate
• Total Fat 12.1 g Moderate
• Saturated Fat 1.46 g Moderate
• Trans Fat 0.0 g Low Source
• Cholesterol 70.4 mg High
• Sodium 771.03 mg High
• Fiber 3.98 g Moderate
• Sugar 29.85 g High
• Added Sugar 5.83 g Moderate
• Calcium 76.45 mg Low Source
• Iron 4.26 mg Good Source
• Potassium 399.46 mg Low Source
• Vitamin A 23.36 mcg_rae Low Source
• Vitamin C 77.18 mg Good Source
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Soy 🌱
• Sesame
• Garlic 🧄
• Onions 🧅