If you’re craving a vibrant, nutritious meal that bursts with flavor and packs a serious protein punch, you’re going to love this Teriyaki Chicken Power Bowls Recipe. This dish brings together tender, juicy grilled chicken glazed in a rich teriyaki marinade with a colorful medley of fresh, crisp vegetables and protein-rich edamame, creating a satisfying balance of textures and tastes. It’s easy to prepare, visually stunning, and perfect for lunch or dinner when you want something both wholesome and indulgent. Let me share with you how to make this fantastic bowl that feels like a celebration in every bite.
Ingredients You’ll Need
Ingredients You’ll Need
The magic of this Teriyaki Chicken Power Bowls Recipe is in its simple yet thoughtfully chosen ingredients. Each element contributes not just flavor, but also texture and nutritional value, giving you that perfect harmony of tender chicken, crunchy vegetables, and a luscious sauce that ties everything together.
- 2 lb chicken breast, raw: The star protein, which soaks up the marinade beautifully and grills to juicy perfection.
- 2 cups shelled edamame (340 grams): Adds vibrant color and a satisfying plant-based protein boost.
- 1 large red bell pepper, chopped (165 grams): Brings sweetness and a pop of bright red that livens up the bowl.
- 3 cups broccoli florets (234 grams): Offers crunch and a healthy dose of fiber and vitamins.
- 3 medium carrots, julienned (250 grams): Adds beautiful orange hues and mild sweetness to the mix.
- 1 small red onion, roughly chopped (100 grams): Gives a bite of sharpness and aromatic depth.
- 1¼ cup Wegmans Organic Teriyaki Sauce, divided (10 fl oz): The soul of the dish: sweet, savory, and perfectly balanced for coating chicken and vegetables.
- 3 tbsp low sodium soy sauce: Enhances umami without overpowering the other flavors.
- 2 tbsp rice vinegar: Adds just the right amount of tang to brighten the marinade.
- 2 tsp sesame oil: Provides a toasty, nutty aroma that elevates the cooked veggies.
- Optional: rice for serving: To turn the bowl into a complete, hearty meal.
- Optional: sesame seeds for garnish: Adds subtle nuttiness and a beautiful finishing touch.
How to Make Teriyaki Chicken Power Bowls Recipe
Step 1: Marinate the Chicken
Begin by placing the chicken breasts into a resealable container or zip-top bag. Pour half a cup of the teriyaki sauce, the soy sauce, and rice vinegar over the chicken. Use your hands to mix everything thoroughly, ensuring each piece is evenly coated. This step is crucial because it infuses your chicken with deep flavors. Pop it in the fridge for at least two hours, but if you have the time, letting it marinate up to six hours will make the chicken even more succulent and flavorful.
Step 2: Prepare for Grilling
Before firing up the grill, set aside 2 to 3 tablespoons of teriyaki sauce in a small bowl. Keep a brush nearby — this sauce will be your secret weapon for basting the chicken as it cooks, helping achieve that irresistible caramelized glaze.
Step 3: Grill the Chicken
Preheat your grill to 400 degrees Fahrenheit and lightly spray the grates with non-stick spray to prevent sticking. Let excess marinade drip off the chicken, then place it on the grill. Cook for six minutes, close the lid, then flip the chicken. Brush generously with your reserved teriyaki sauce and continue grilling for another 5 to 6 minutes, or until the internal temperature reaches 165 degrees Fahrenheit. Don’t rush this step — letting the chicken rest for five minutes after grilling allows the juices to redistribute, keeping it tender and juicy.
Step 4: Prepare the Vegetables
While the chicken cools, heat a large skillet over medium-high heat. Add a teaspoon of sesame oil, then toss in the julienned carrots. Stir and flip frequently for 2 to 3 minutes until they start softening. Add the chopped red bell pepper and red onion, cooking for an additional 1 to 2 minutes. Once they’re just tender-crisp and vibrant, transfer the veggies to a large bowl and set aside.
Step 5: Cook the Broccoli
In the same skillet, add the remaining teaspoon of sesame oil and toss in the broccoli florets. Cover the skillet with a lid to trap steam and cook for about three minutes, turning occasionally. If needed, add a splash of water to help the broccoli steam and become tender-crisp. When ready, add the broccoli to the bowl with the other cooked vegetables.
Step 6: Combine Vegetables and Edamame
Now add the shelled edamame into the bowl with your cooked vegetables. Pour the remaining teriyaki sauce all over the mix and toss everything well. This ensures that all those fresh, hearty vegetables get lightly glazed with that familiar, addictive teriyaki flavor, making every bite a delight.
Step 7: Assemble the Bowls
If you’re including rice, mound it as the base in your serving bowls. Arrange generous portions of the teriyaki-glazed vegetables on top, then lay slices of the grilled chicken breast over everything. To finish, sprinkle sesame seeds if you like that extra nutty crunch. These bowls are as pretty as they are satisfying, and perfect for meal prep or just a colorful dinner.
How to Serve Teriyaki Chicken Power Bowls Recipe
Garnishes
Simple toppings like sesame seeds add a subtle crunch and a toasty note that complements the rich teriyaki glaze perfectly. Fresh chopped green onions or a sprinkle of red pepper flakes can bring additional color and a mild bite if you want to give the dish an extra pop.
Side Dishes
The Teriyaki Chicken Power Bowls Recipe is a meal on its own, but if you want to round it out, consider serving it alongside a crisp cucumber salad or miso soup. These lighter sides balance the richness of the teriyaki chicken and boost the fresh, vibrant feel of the meal.
Creative Ways to Present
Get playful with your bowl presentation by layering the ingredients in a clear glass jar for an eye-catching lunch or picnic option. Or serve the components deconstructed on a large platter, allowing guests to customize their bowls with more veggies or extra sauce. Either way, the vibrant colors and inviting aromas make this dish a showstopper at any table.
Make Ahead and Storage
Storing Leftovers
Place cooled components separately in airtight containers to maintain freshness—store the grilled chicken and cooked vegetables in the fridge for up to four days. Keeping rice separate prevents it from getting mushy and helps everything retain its texture when reheated.
Freezing
You can freeze cooked chicken and veggies for up to two months. Divide the portions into freezer-friendly containers or bags, making sure to label them. When you’re ready, thaw overnight in the fridge for the best texture and flavor retention.
Reheating
To reheat your Teriyaki Chicken Power Bowls Recipe leftovers, warm the chicken and vegetables gently in a skillet or microwave until heated through. If using rice, steam or microwave it separately. Adding a drizzle of extra teriyaki sauce during reheating revitalizes the dish and keeps it tasting fresh.
FAQs
Can I use chicken thighs instead of breast?
Absolutely! Chicken thighs are juicier and can add extra richness. Just adjust the cooking time slightly as thighs may take a bit longer to cook through.
What can I substitute for the shelled edamame?
If you don’t have edamame on hand, green peas or snap peas provide a similar bright pop of color and fresh, sweet flavor.
Is it necessary to marinate the chicken for several hours?
Marinating for at least two hours really lets the chicken soak up all those delicious teriyaki flavors, but if you’re short on time, even 30 minutes will add good taste.
Can I make this recipe vegetarian?
Yes! Swap the chicken for tofu or tempeh marinated and grilled similarly, and you’ll have an equally delicious, protein-packed vegetarian bowl.
What type of rice works best with this power bowl?
Steamed jasmine or brown rice both pair wonderfully, with jasmine offering a fragrant softness and brown rice adding a nutty, chewy texture for extra fiber.
Final Thoughts
There really is something wonderfully satisfying about crafting your own Teriyaki Chicken Power Bowls Recipe. From the rich, caramelized chicken to the colorful crunchy vegetables glazed in that signature teriyaki sauce, each bite feels like a comforting reward. Whether you’re meal prepping for the week or impressing friends at dinner, this bowl promises a delicious, healthy experience that’s as simple to make as it is exciting to eat. Give it a try soon — I’m confident it’ll become one of your favorites too!
Print
Teriyaki Chicken Power Bowls Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Main Dish
- Method: Grilling
- Cuisine: Asian
- Diet: Low Fat
Description
This vibrant Teriyaki Chicken Power Bowls recipe features juicy grilled chicken breast marinated in a flavorful teriyaki sauce, paired with a medley of sautéed and steamed vegetables including edamame, bell pepper, broccoli, carrots, and red onion. Served over rice with a savory glaze and optional sesame seed garnish, these bowls make a nutritious and balanced meal perfect for meal prepping or a quick dinner packed with protein and veggies.
Ingredients
Chicken and Marinade
- 2 lb chicken breast, raw
- 1¼ cup Wegmans Organic Teriyaki Sauce, divided (10 fl oz)
- 3 tbsp low sodium soy sauce
- 2 tbsp rice vinegar
- 2 tsp sesame oil, divided
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)
Optional
- Rice for serving
- Sesame seeds for garnish
Instructions
- Marinate the chicken: Place the raw chicken breasts in 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 well coated. Refrigerate the chicken to marinate for at least 2 hours or up to 6 hours to absorb maximum flavor.
- Prepare for grilling: Set aside 2-3 tablespoons of the teriyaki sauce in a small bowl. Keep a brush handy for basting the chicken on the grill during cooking to enhance flavor and caramelization.
- Grill the chicken: Preheat your grill to 400°F and spray the grill grates lightly with a grill-safe non-stick spray. Let excess marinade drip off the chicken before placing it on the grill. Close the grill lid and cook the chicken for 6 minutes. Flip the chicken, brush with the reserved teriyaki sauce, then grill for another 5-6 minutes or until the internal temperature reaches 165°F. Remove from grill and let rest for at least 5 minutes to allow the juices to redistribute.
- Prepare the vegetables: While the chicken rests, heat a large skillet over medium-high heat. Add 1 teaspoon sesame oil. Once hot, add the julienned carrots and cook for 2-3 minutes, stirring frequently until they begin to soften. Add chopped red bell pepper and red onion, cooking for an additional 1-2 minutes. Transfer this vegetable mix to a large bowl and set aside.
- Cook the broccoli: In the same skillet, add the remaining teaspoon of sesame oil and heat. Add the broccoli florets and toss to coat in the oil. Cover the skillet with a lid and cook, occasionally flipping, for about 3 minutes until the broccoli is tender-crisp. If needed, add a tablespoon or two of water to help steam the broccoli. Remove from skillet and add to the bowl with the other cooked vegetables.
- Combine vegetables: Add the shelled edamame to the bowl with the cooked vegetables. Pour the remaining teriyaki sauce over the mixture and stir well to evenly coat all the vegetables with the glaze.
- Assemble the bowls: Serve the vegetable mixture over cooked rice if using. Slice the rested grilled chicken and place it on top of the vegetables. Garnish with sesame seeds if desired. These bowls are great for meal prepping; divide into containers for convenient grab-and-go meals throughout the week.
Notes
- Marinate chicken for a minimum of 2 hours and up to 6 hours to maximize flavor infusion.
- Using a grill-safe spray or oil on the grill grates prevents sticking and ensures even cooking.
- Resting the grilled chicken before slicing keeps it juicy and tender.
- Steaming broccoli in the skillet with a lid helps retain its vibrant color and crisp texture.
- Optional rice can be white, brown, or any preferred grain to complement the bowls.
- Sesame seeds add a nice crunch and visual appeal but can be omitted if desired.
- This recipe is versatile; you can swap vegetables based on preference or availability.
