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

Scale

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

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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.