Teriyaki Grilled Chicken and Veggie Rice Bowls

Here is a recipe I’ve been meaning to share for probably the last three years. It’s much like an entree I order at a local restaurant (Rumbi, for anyone from Utah or Idaho), and I love being able to make it at home. I also love that this recipe doesn’t require any marinating and therefore it comes together pretty quickly, especially if you happen to have leftover rice. Another great thing is that you’ll likely have some leftover teriyaki sauce from this recipe to use for grilled chicken, salmon, or beef the next day.

Whether it be a rice bowl, a noodle bowl, a loaded salad bowl, a big bowl full of pasta, or a breakfast bowl (is that a thing? It should be!), entree bowls are always just good comfort food and you can always count on them to be loaded with goodness! I recently read an article in the New York Times about how bowls are becoming much more commonplace at dinner, and it just makes sense. They can pack a lot in, they can be used for just about anything, they’re more couch-friendly than a plate, and many foods often look better in a bowl than they do pile on a plate. I know I need to order more big bowls because I love the idea of dinner in a bowl, like this teriyaki chicken bowl recipe. So grab yourself some big bowls and fill them up with these perfectly delicious grilled chicken teriyaki bowls!

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