If you’re looking for a vibrant, nourishing meal that excites your taste buds while fueling your body, this Teriyaki Chicken Power Bowls Recipe is exactly what you need. Bursting with colorful vegetables, tender grilled chicken, and a luscious teriyaki glaze, these bowls are a harmonious blend of textures and flavors. Perfect for weekday dinners or meal prep, this recipe brings together simple ingredients in a way that feels indulgent but is packed with wholesome goodness. Whether you’re new to cooking or a seasoned foodie, you’ll find this dish both satisfying and easy to love.
Ingredients You’ll Need
It’s amazing how just a handful of authentic, fresh ingredients can come together to create a dish that’s bursting with flavor, texture, and nutritional goodness. Each component plays an essential role, delivering taste, color, and that irresistible teriyaki allure you crave.
- Chicken breast (2 lb): The lean protein foundation that soaks up all the savory marinade goodness.
- Shelled edamame (2 cups): Adds a pop of green and a nutritious boost with every bite.
- Red bell pepper (1 large, chopped): Provides sweetness and vibrant color to balance savory elements.
- Broccoli florets (3 cups): Tender-crisp, they bring crunch and an earthy freshness.
- Julienned carrots (3 medium): Their natural sweetness and crunch brighten the bowl.
- Red onion (1 small, roughly chopped): Adds mild pungency and layers of flavor.
- Wegmans Organic Teriyaki Sauce (1¼ cup, divided): The star of the show that brings sweet-savory magic.
- Low sodium soy sauce (3 tbsp): Deepens umami without overwhelming saltiness.
- Rice vinegar (2 tbsp): Introduces a subtle tanginess that lifts the entire dish.
- Sesame oil (2 tsp): Adds a toasty aroma and richness during cooking.
- Optional rice: For a hearty, comforting base that rounds out the bowl.
- Optional sesame seeds: A lovely finishing touch that adds texture and visual appeal.
How to Make Teriyaki Chicken Power Bowls Recipe
Step 1: Marinate the Chicken
Start by tossing your chicken breasts in a blend of half the teriyaki sauce, soy sauce, and rice vinegar. This simple marinade seeps into the meat, transforming it with layers of sweet, tangy, and savory flavor. For best results, let it chill in your fridge for a minimum of two hours so the chicken absorbs every bit of that deliciousness.
Step 2: Prepare for Grilling
Before firing up your grill, reserve a small amount of teriyaki sauce to brush the chicken while it cooks. This step is crucial for getting that glossy caramelized finish that’s packed with tons of flavor and visual delight.
Step 3: Grill the Chicken
Once your grill is nice and hot at around 400°F, oil the grates to prevent sticking. Lay down the marinated chicken and cook for six minutes on one side. Flip, brush generously with your reserved sauce, and continue grilling for another five to six minutes until the chicken reaches a tender, juicy 165°F internally. Let it rest briefly before slicing so the juices stay locked inside.
Step 4: Prepare the Vegetables
While your chicken is resting, it’s time to build the veggie medley. Heat a splash of sesame oil in a skillet on medium-high and quickly sauté the julienned carrots until they begin to soften. Add the red bell pepper and red onion next, letting their flavors mingle for a few more minutes, creating a tender but crisp vegetable base worthy of the bowls.
Step 5: Cook the Broccoli
In the same skillet, add a bit more sesame oil and toss in the broccoli florets. Cover to trap steam, turning occasionally until they’re tender-crisp and vibrant. A splash of water helps steam them perfectly during those few minutes, maintaining crunch and nutrition.
Step 6: Combine the Vegetables
Throw your cooked broccoli into the bowl with the other veggies, and don’t forget to add your shelled edamame. Pour over the remaining teriyaki sauce and gently mix everything together so all those colorful vegetables get a beautiful, glossy glaze.
Step 7: Assemble the Bowls
Now the fun part: layering your power bowls! Start with a base of cooked rice if you like, then pile on the veggie mixture and top with the sliced grilled chicken. For a bit of crunch and visual interest, sprinkle on sesame seeds. The result is a balanced bowl packed with protein, vibrant veggies, and bold, comforting flavors.
How to Serve Teriyaki Chicken Power Bowls Recipe
Garnishes
A sprinkle of toasted sesame seeds adds a delightful crunch and nutty aroma that elevates your bowl from simple to spectacular. Fresh green onions or a handful of chopped cilantro also make beautiful and tasty garnishes.
Side Dishes
This dish is pretty complete on its own, but if you want to amp it up, consider serving with a side of steamed dumplings or a light cucumber salad. These options keep your meal balanced and fresh without overpowering the Teriyaki Chicken Power Bowls Recipe’s star flavors.
Creative Ways to Present
Serve your power bowls in rustic ceramic bowls for a cozy feel or packed in mason jars for easy grab-and-go lunches. You can even line up individual components on a platter for a fun DIY bowl assembly experience with family or friends.
Make Ahead and Storage
Storing Leftovers
Leftover Teriyaki Chicken Power Bowls Recipe components can be stored separately or combined in airtight containers in the fridge for up to four days. Keeping veggies and chicken apart from rice helps maintain the best texture and freshness.
Freezing
If you want to prep in bulk, freeze the cooked chicken and veggies (without rice) in freezer-safe containers for up to three months. Thaw overnight in the fridge when ready to enjoy, then reheat gently to preserve flavor.
Reheating
Reheat your power bowl ingredients in a skillet or microwave, adding a splash of water or extra teriyaki sauce if needed to keep everything moist and flavorful. For best results, avoid microwaving rice with the other ingredients to keep texture intact.
FAQs
Can I use other types of meat instead of chicken?
Absolutely! This recipe works wonderfully with turkey, tofu, or even shrimp if you’re looking for a different protein but want to keep the same teriyaki flavor profile.
Is this recipe gluten-free?
It can be, if you use gluten-free soy sauce and teriyaki sauce alternatives. Always check labels to ensure they meet your dietary needs.
Can I make this recipe vegan?
Yes! Swap out the chicken for marinated tofu or tempeh, and use tamari or coconut aminos to keep it plant-based and delicious.
What can I do if I don’t have a grill?
No grill, no problem! You can cook the chicken in a grill pan on the stove or bake it in the oven. Just adjust cooking times accordingly and use that reserved teriyaki sauce to baste and keep it saucy.
How long does the chicken need to marinate?
At least two hours is recommended for good flavor penetration, but if you’re short on time, even 30 minutes will impart some delicious taste to the chicken.
Final Thoughts
There’s something truly special about a dish that feels as good as it tastes, and this Teriyaki Chicken Power Bowls Recipe is one of those gems. It’s vibrant, comforting, and packed full of flavors that bring joy with every bite. I can’t wait for you to try it and make it your own go-to meal—it’s a sure way to brighten your table and your day.
Print
Teriyaki Chicken Power Bowls Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Grilling
- Cuisine: Asian
- Diet: Low Salt
Description
This Teriyaki Chicken Power Bowls recipe features tender grilled chicken marinated in a flavorful teriyaki sauce, paired with a vibrant medley of sautéed and steamed vegetables including broccoli, red bell pepper, carrots, red onion, and edamame. Served over rice and garnished with sesame seeds, these bowls make a balanced, nutrient-rich meal perfect for meal prep or a wholesome dinner.
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 Garnishes and Serving
- Rice for serving (optional)
- Sesame seeds for garnish (optional)
Instructions
- Marinate the chicken: Place the chicken breasts in a resealable container or zip-top bag. Pour half a cup of teriyaki sauce, soy sauce, and rice vinegar over the chicken. Mix thoroughly with your hands to ensure even coating. Seal and refrigerate for at least 2 hours, or up to 6 hours for deeper flavor penetration.
- Prepare for grilling: Reserve 2 to 3 tablespoons of teriyaki sauce in a small bowl. This will be used to baste the chicken while grilling to enhance flavor and caramelization.
- Grill the chicken: Preheat the grill to 400°F. Spray the grill grates with a grill-safe non-stick spray. Remove excess marinade from the chicken and place it on the grill. Close the lid and cook for 6 minutes. Flip the chicken, brush with reserved teriyaki sauce, and continue to grill for an additional 5 to 6 minutes, or until the internal temperature reaches 165°F. Remove and allow the chicken to rest for at least 5 minutes before slicing.
- Prepare the vegetables: Heat a large skillet over medium-high heat (about 7-8 on a scale of 1-10). Add 1 teaspoon of sesame oil. Once hot, add the julienned carrots and cook, stirring frequently for 2 to 3 minutes until they start to soften. Add the chopped red bell pepper and red onion, cooking for another 1 to 2 minutes. Transfer the vegetables to a large bowl and set aside.
- Cook the broccoli: In the same skillet, add the remaining teaspoon of sesame oil. Once hot, add the broccoli florets and toss to coat. Cover with a lid to trap steam and cook, flipping occasionally, until tender-crisp, about 3 minutes. Add 1 to 2 tablespoons of water if needed to aid steaming. Transfer broccoli to the bowl with the other vegetables.
- Combine vegetables and edamame: Add the shelled edamame to the bowl with cooked vegetables. Pour the remaining teriyaki sauce over the mixture. Toss to evenly coat all vegetables with the sauce.
- Assemble the bowls: Serve the vegetable mixture over cooked rice if using. Top with sliced grilled chicken and garnish with sesame seeds if desired. For meal prep, divide evenly into containers for convenient grab-and-go meals.
Notes
- Marinating the chicken longer (up to 6 hours) intensifies the flavor.
- Use a meat thermometer to check chicken doneness accurately for food safety.
- You can substitute chicken thighs for a juicier option.
- Vegetable quantities can be adjusted based on preference or seasonal availability.
- Rice is optional for lower-carb variations; cauliflower rice works well too.
- Store leftovers in airtight containers in the refrigerator for up to 4 days.
