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