Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1.5 lbs)
- 3 cloves fresh garlic, minced
- 1 inch fresh ginger, grated
- 1/4 cup low-sodium soy sauce
- 2 tbsp honey (or maple syrup)
- 2 tbsp vegetable oil
- 1 cup long-grain rice (jasmine or basmati)
- 1 cup zucchini, sliced
- 1 cup bell peppers, sliced
Instructions
- Marinate the chicken: In a bowl, combine soy sauce, honey, garlic, and ginger. Add chicken and let marinate for at least 30 minutes.
- Cook the rice: Rinse rice under cold water until clear. Combine 1 cup rice and 2 cups water in a pot; bring to a boil. Cover and reduce heat; steam for about 15 minutes until fluffy.
- Grill the chicken: Heat grill or grill pan over medium-high heat with vegetable oil. Grill chicken for 6-7 minutes per side until cooked through (165°F internal temperature).
- Sauté vegetables: In a separate pan over medium heat, sauté zucchini and bell peppers with a dash of soy sauce until tender-crisp (about 5 minutes).
- Assemble bowls: Spoon rice into bowls, top with grilled chicken slices and sautéed veggies.
- Drizzle and serve: Finish with extra soy sauce or sesame seeds as desired.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Grilling
- Cuisine: Japanese
Nutrition
- Serving Size: 1 bowl (approximately 400g)
- Calories: 520
- Sugar: 6g
- Sodium: 660mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 64g
- Fiber: 3g
- Protein: 36g
- Cholesterol: 90mg