Best Grilled Chicken Veggies Over Rice Recipes

TERIYAKI GRILLED CHICKEN AND VEGGIE RICE BOWLS

Teriyaki Grilled Chicken and Veggie Rice Bowls image

A flavor packed veggie rice bowl with teriyaki chicken.

Provided by Jaclyn

Time 45m

Number Of Ingredients 16

Ingredients

1/2 cup low-sodium soy sauce
1/2 cup water
3 Tbsp packed light-brown sugar
3 Tbsp honey
3 cloves garlic (, minced (1 Tbsp))
1 Tbsp minced ginger
1 Tbsp rice vinegar
1 1/2 Tbsp cornstarch
3 1/2 Tbsp olive oil (, divided, plus more for brushing grill)
1 1/2 lbs bonless skinless chicken breasts
Ground black pepper
1 medium zucchini (, diced into half moons and quartered (1 1/2 cups))
1 1/2 cups matchstick carrots
2 1/2 cups small diced broccoli florets
1 1/2 - 2 cups white or brown rice (, cooked according to directions on package (I prefer short grain brown rice))
Sesame seeds (, optional)

Steps:

In a small saucepan whisk together low-sodium soy sauce, 1/4 cup + 2 Tbsp of the water, the brown sugar, honey, garlic, ginger and rice vinegar. Bring mixture to a light boil over medium-high heat.
Whisk together cornstarch with remaining 2 Tbsp water, then add to sauce mixture in saucepan. Reduce heat slightly and allow to boil 1 minute, stirring constantly. Remove from heat, set aside.
Brush both sides of chicken with 1 1/2 Tbsp of the olive oil and season pepper (you won't need salt since the teriyaki sauce is plenty salty). Preheat a grill over medium-high heat (to about 425 - 450°F/220-230°C).
Brush grill grates lightly with oil then grill chicken until center registers 160 - 165°F/ 70-73°C degrees on an instant read thermometer, about 4 minutes per side. Remove and let rest 5 minutes then dice into cubes.
Heat remaining 2 Tbsp olive oil in a saute pan over medium-high heat. Add zucchini, broccoli and carrots and saute 4 - 5 minutes until crisp tender.
Layer rice into 4 bowls then top each with 1/4 of the chicken and 1/4 of the veggies. Drizzle desired amount of teriyaki sauce over tops (you'll have extra left over - use it for chicken or salmon the next day), sprinkle with sesame seeds. Serve warm.
Recipe source: Cooking Classy (teriyaki sauce adapted from my salmon recipe)

Nutrition Facts : Calories 465 kcal, Carbohydrate 38 g, Protein 40 g, Fat 17 g, SaturatedFat 2 g, Cholesterol 108 mg, Sodium 1321 mg, Fiber 3 g, Sugar 26 g, ServingSize 1 serving

30-MINUTE EASY GRILLED CHICKEN AND VEGETABLES

30-minute easy grilled chicken and vegetables image

This easy grilled chicken and vegetables recipe takes 30 minutes to make and is a delicious, healthy family dinner plus it is great for meal-prep.

Provided by Alida Ryder

Categories Easy Dinner

Time 30m

Number Of Ingredients 13

Ingredients

¼ cup olive oil
¼ cup fresh lemon juice
4 garlic cloves (crushed)
1 tsp smoked paprika
½ tsp chilli flakes
1 tsp dried oregano
1 tsp salt
black pepper (to taste )
4 large chicken breasts (skinless + de-boned)
2 bell peppers (seeds removed and sliced into thick strips)
broccolini
12-16 spears asparagus (woody ends trimmed )
2-3 large zucchini/courgette (sliced into thick slices )

Steps:

Pre-heat the grill/griddle pan.
Season the chicken with salt and allow to sit while you make the marinade.
Combine all the marinade ingredients and mix well. Pour half of the marinade over the chicken and the other half over the vegetables. Allow to marinade for a few minutes.
Grill the chicken for 5-7 minutes per side (depending on thickness) until cooked to your preference. Remove from the grill, cover with foil and allow to rest while you grill the vegetables.
Grill the vegetables until they are starting to char and are cooked to your preference.
Remove from the grill and serve with the chicken and lemon wedges for squeezing.

Nutrition Facts : Calories 305 kcal, Carbohydrate 11 g, Protein 26 g, Fat 17 g, SaturatedFat 2 g, Cholesterol 72 mg, Sodium 733 mg, Fiber 3 g, Sugar 7 g, ServingSize 1 serving

GRILLED CHICKEN AND VEGETABLES WITH WILD RICE

Grilled Chicken and Vegetables with Wild Rice image

Categories Chicken Poultry Marinate Eggplant Bell Pepper Zucchini Summer Grill/Barbecue Sage Bon Appétit

Yield Serves 6

Number Of Ingredients 15

Ingredients

1 1/2 cups balsamic vinegar
1/2 cup olive oil
1/2 cup honey
1/3 cup chopped fresh oregano or 1 1/2 tablespoons dried
1/3 cup chopped fresh sage or 1 1/2 tablespoons dried
1/2 teaspoon ground allspice
1/2 teaspoon ground cumin
8 large skinless boneless chicken breast halves
2 cups (12 ounces) wild rice, cooked according to package directions
2 large red onions, cut into 3/4-inch-thick rounds
3 zucchini, trimmed, cut lengthwise into thirds
3 Japanese eggplants, trimmed, cut lengthwise into thirds
2 large red bell peppers, seeded, cut into 1-inch-wide strips
Additional chopped fresh oregano
Additional chopped fresh sage

Steps:

Combine first 7 ingredients in large glass baking dish. Add chicken, turning to coat. Cover and chill 2 to 4 hours.
Prepare barbecue (medium-high heat). Spread rice in center of large platter. Remove chicken from marinade and sprinkle with salt and pepper. Grill until just cooked through, about 5 minutes per side. Transfer chicken directly from grill to platter and arrange atop rice.
Add vegetables to marinade and turn to coat. Transfer to barbecue. Sprinkle vegetables with salt and pepper and grill until just cooked through, about 6 minutes per side for onions and 4 minutes per side for zucchini, eggplants and peppers. Transfer vegetables directly from grill to platter and arrange atop rice with chicken. Pour marinade into small saucepan and bring to boil. Brush over chicken; drizzle lightly over grilled vegetables. Sprinkle with additional chopped herbs and serve.