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

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 Garnishes and Serving

Rice for serving (optional)
Sesame seeds for garnish (optional)

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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.