If you’re craving a vibrant, wholesome meal that bursts with flavor and packs a nutritious punch, the Teriyaki Chicken Power Bowls Recipe is here to brighten your table and your day. This dish brilliantly balances tender grilled chicken bathed in rich teriyaki glaze with crisp, colorful vegetables and protein-packed edamame, all coming together in one satisfying bowl. It’s a perfect blend of sweet, savory, and fresh elements, making it an absolute favorite for weeknight dinners or meal prepping ahead. Trust me, once you try this Teriyaki Chicken Power Bowls Recipe, it might just become your new go-to power lunch or dinner staple!
Ingredients You’ll Need
The ingredients for this Teriyaki Chicken Power Bowls Recipe are straightforward but crucial, each bringing its own unique texture, flavor, and pop of color. From lean chicken breast that carries all the savory goodness, to vibrant vegetables that provide freshness and crunch—every component works in harmony to make this dish utterly delicious and balanced.
- 2 lb chicken breast, raw: The star protein that soaks up the marinade beautifully, staying juicy and tender when grilled.
- 2 cups shelled edamame (340 grams): Adds a delightful pop of green color and a protein boost, making your bowl extra satisfying.
- 1 large red bell pepper, chopped (165 grams): Offers sweetness and vivid color to brighten the bowl visually and in taste.
- 3 cups broccoli florets (234 grams): Delivers a lovely crunch and crucial nutrients, lightly steamed to keep its freshness.
- 3 medium carrots, julienned (250 grams): Provides a sweetness and crisp texture that contrasts nicely with the savory chicken.
- 1 small red onion, roughly chopped (100 grams): Imparts a mild, zesty bite that wakes up your palate.
- 1¼ cup Wegmans Organic Teriyaki Sauce, divided (10 fl oz): The key to that luscious, sticky glaze that ties the dish together.
- 3 tbsp low sodium soy sauce: Adds umami depth without overwhelming saltiness.
- 2 tbsp rice vinegar: Gives a subtle tang that brightens the marinade and vegetables.
- 2 tsp sesame oil: Infuses a warm, nutty aroma critical for authentic flavor.
- Optional: rice for serving: A classic base to soak up all the delicious juices.
- Optional: sesame seeds for garnish: Adds a pretty, toasty finish and a little crunch.
How to Make Teriyaki Chicken Power Bowls Recipe
Step 1: Marinate the chicken
Start by marinating your chicken breast in a mixture of teriyaki sauce, soy sauce, and rice vinegar. This step is where the magic begins. Use your hands to really rub the marinade in, ensuring every piece is coated with flavor. Let it sit in the fridge for at least 2 hours so the chicken can soak up all those bright, sweet, and tangy notes that make this Teriyaki Chicken Power Bowls Recipe stand out.
Step 2: Prepare for grilling
While your chicken marinates, set aside a little bit of teriyaki sauce in a small bowl—this will be your secret weapon to brush onto the chicken as it grills. These extra layers of sauce create a beautiful caramelized glaze that makes your chicken irresistibly tasty.
Step 3: Grill the chicken
Heat your grill to 400°F and lightly oil the grates to prevent sticking. Remove excess marinade from the chicken to avoid flare-ups and place the pieces on the grill. Cook about 6 minutes on one side before flipping, then brush with reserved teriyaki sauce. Continue cooking for another 5-6 minutes until the internal temperature just reaches 165°F. Rest the chicken for 5 minutes to lock in the juices, then slice it up for your bowls.
Step 4: Prepare the vegetables
While the chicken rests, heat a skillet with a teaspoon of sesame oil and sauté the julienned carrots until they start to soften. Then toss in the red bell pepper and red onion and cook just long enough to warm them slightly while retaining some crunch. Transfer to a large bowl to keep those colors fresh and textures varied for your bowl.
Step 5: Cook the broccoli
Using the same skillet and a bit more sesame oil, add your broccoli florets and cook them covered for a few minutes to steam and soften them to tender-crisp perfection. This method retains that vibrant green color and nutritional goodness, giving your bowl a wonderful balance of soft and crunchy bites.
Step 6: Combine vegetables and edamame
Add the shelled edamame straight into your bowl with the cooked veggies and drizzle on the remaining teriyaki sauce. Toss everything together gently so all the vegetables get a light, flavorful coating without getting soggy or losing their texture.
Step 7: Assemble the bowls
To serve, layer steamed rice if you like, then pile on your glossy vegetables and chicken slices. A sprinkle of sesame seeds adds a toasty crunch and a gorgeous finishing touch. If you’re packing lunches or meal prepping, dividing everything into containers now keeps the freshness and makes your week effortless and delicious.
How to Serve Teriyaki Chicken Power Bowls Recipe
Garnishes
Simple garnishes like toasted sesame seeds or chopped green onions elevate the presentation and taste without any fuss. They add texture and a pop of color that make your bowl look restaurant-worthy and inviting.
Side Dishes
If you’d like to round out this meal further, consider serving alongside miso soup, pickled ginger, or a light cucumber salad. These sides complement the sweet and savory flavors of the Teriyaki Chicken Power Bowls Recipe by adding brightness and a refreshing contrast.
Creative Ways to Present
If you want to make your bowls extra special, try serving the components in separate mini bowls at the table for a DIY experience. Alternatively, layering the chicken and veggies over different grains like quinoa or cauliflower rice offers fun texture changes and caters to different dietary preferences.
Make Ahead and Storage
Storing Leftovers
Once cooled, store your leftover Teriyaki Chicken Power Bowls Recipe components in airtight containers. Keeping proteins and veggies separate from rice (if used) helps maintain texture and flavor. Stored properly, they’ll keep well in the refrigerator for up to 3 days.
Freezing
While the chicken and veggies freeze well, the rice may lose some texture when thawed. For best results, freeze the sliced chicken and vegetables each in their own containers or freezer bags, then thaw overnight in the fridge before reheating for a quick meal solution.
Reheating
Gently reheat leftovers in the microwave or on the stovetop over medium heat, adding a splash of water or extra teriyaki sauce to keep everything moist. Stir frequently and avoid overheating to keep the chicken juicy and the veggies crisp.
FAQs
Can I use chicken thighs instead of chicken breasts?
Absolutely! Chicken thighs tend to be juicier and more forgiving on the grill. Just adjust the cooking time slightly since thighs may take a bit longer to reach a safe temperature.
Is there a vegetarian version of this recipe?
You can easily swap the chicken for crispy tofu or tempeh marinated in the same teriyaki sauce. Just grill or pan-fry until nicely caramelized for a delicious vegetarian power bowl.
Can I make this recipe gluten-free?
Yes, just use gluten-free tamari instead of soy sauce and ensure your teriyaki sauce is certified gluten-free. This way, you keep all the flavor without the gluten.
What type of rice works best with this dish?
Jasmine or brown rice are both excellent options. Jasmine offers a fragrant, slightly sticky texture, while brown rice adds extra fiber and a nutty flavor. Either will complement the Teriyaki Chicken Power Bowls Recipe beautifully.
How long does the marinating time impact the flavor?
Marinating for at least 2 hours ensures the chicken soaks up those bright teriyaki notes, but letting it rest 4-6 hours really intensifies the taste and tenderness, making the final dish even more irresistible.
Final Thoughts
I can’t recommend the Teriyaki Chicken Power Bowls Recipe enough—it’s truly a standout for its incredible balance of flavors, textures, and wholesome ingredients. Whether you’re cooking for your family, meal prepping for the week, or just craving something satisfying and vibrant, this dish delivers every time. Go ahead, give it a try and watch it become a favorite in your recipe repertoire!
Print
Teriyaki Chicken Power Bowls Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Main Dish
- Method: Grilling
- Cuisine: Asian
Description
This Teriyaki Chicken Power Bowls recipe features juicy grilled chicken marinated in a flavorful blend of teriyaki sauce, soy sauce, and rice vinegar, served with a vibrant mix of sautéed and steamed vegetables including edamame, broccoli, carrots, bell pepper, and red onion. Perfect for a nutritious and balanced meal, these bowls can be served over rice and garnished with sesame seeds for an extra touch.
Ingredients
Chicken and Marinade
- 2 lb chicken breast, raw
- ½ cup Wegmans Organic Teriyaki Sauce (from 1¼ cup total)
- 3 tbsp low sodium soy sauce
- 2 tbsp rice vinegar
- 2–3 tbsp Wegmans Organic Teriyaki Sauce (reserved for brushing)
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 Ingredients
- 2 tsp sesame oil (divided)
- Optional: rice for serving
- Optional: sesame seeds for garnish
Instructions
- Marinate the chicken: In a resealable container or zip-top bag, add the raw chicken breasts. Pour ½ cup of the teriyaki sauce, soy sauce, and rice vinegar over the chicken and mix thoroughly by hand to ensure the chicken is evenly coated. Seal and refrigerate for at least 2 hours, or up to 6 hours, to allow the flavors to infuse.
- Prepare for grilling: Set aside 2-3 tablespoons of teriyaki sauce in a small bowl to use for brushing the chicken during grilling, enhancing 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 breasts on the grill. Close the lid and cook for 6 minutes. Flip the chicken, brush with reserved teriyaki sauce, and cook for an additional 5-6 minutes until the internal temperature reaches 165°F. Remove from grill and let rest for at least 5 minutes to retain juices before slicing.
- Prepare the vegetables: While the chicken rests, heat a large skillet over medium-high heat and add 1 teaspoon of sesame oil. Add julienned carrots, stirring frequently for 2-3 minutes until they soften. Next, add chopped bell pepper and red onion and cook for another 1-2 minutes. Transfer the cooked vegetables to a large bowl and set aside.
- Cook the broccoli: In the same skillet, add the remaining teaspoon of sesame oil. Add broccoli florets and toss to coat evenly. Cover with a lid to trap steam, cooking and turning the broccoli for about 3 minutes until tender-crisp. Add small amounts of water if needed to aid steaming. Transfer broccoli to the bowl with other cooked vegetables.
- Combine vegetables and edamame: Add shelled edamame to the vegetable bowl. Pour the remaining teriyaki sauce over the mixture and toss gently to coat all vegetables with the savory sauce.
- Assemble the bowls: Serve the sliced grilled chicken atop the vegetable medley. Optionally, place over cooked rice for a fuller meal. Garnish with sesame seeds if desired. For meal prepping, divide all components equally into containers for easy grab-and-go meals throughout the week.
Notes
- Marinating the chicken for up to 6 hours intensifies the teriyaki flavor.
- Use an instant-read thermometer to ensure chicken is cooked to a safe 165°F.
- Steaming broccoli under the skillet lid keeps it tender-crisp and vibrant.
- Feel free to substitute rice with cauliflower rice for a lower-carb option.
- To make this recipe gluten-free, ensure the teriyaki and soy sauces are gluten-free versions.
- Leftover bowls store well in the refrigerator for up to 4 days.
