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

Scale

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

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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.