Hi everyone! Sorry I took a week off last week. I wish I could say I needed a rest, but the truth is I needed to get cooking!
Well, more like I needed to cook something new. Lately I’ve been making the staples, which is great, but not great when you need to make content. So, in the spirit of that, I have plenty of new and tasty recipes coming your way in the next few weeks.
This week we have grilled chicken teriyaki bowls, which Nolan loved. He gave them a 9/10, which is pretty good. Nolan is a much nicer critic than Chloe. She, on the other hand, came downstairs while we were eating and meow-ed and meow-ed about how basic this was. She still gave it an 8, even with all her sass the other night.
While Chloe was being sassy, she was in the right neighborhood. Although, I would call these basic, I would call them simple – more like easy! You literally just have to marinate some chicken thighs in teriyaki sauce, and throw them on the grill with some veggies. I was particularly proud of the carrots because I grew them in my garden this Spring. They were delicious in this recipe! But, you can use whatever your favorite veggies are.
Grilled Teriyaki Chicken Bowls
Servings: 4
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Ingredients
4 boneless, skinless chicken thighs (or sub. chicken breasts)
1 tsp salt
1 tsp pepper
½ cup teriyaki sauce, divided in half
1 cup edamame, shelled
1 tbsp vegetable oil
½ lb of baby carrots
1 red bell pepper, diced
4 cups white rice, cooked
Sesame seeds, optional
Directions
First, take your chicken thighs and begin marinating them in 1/4 cup of teriyaki sauce with salt and pepper. Let that sit for an hour to overnight.
Prepare the edamame according to package directions. Set those aside.
While the chicken is marinating, start getting a grill pan ready and heat to medium high. Add the oil to the grill pan and use a silicone brush to spread it on the grill pan evenly.
Add the baby carrots and bell pepper to the pan. Baste them with a little of the olive oil from the grill pan. Cook until soft and there are noticeable grill marks, about 5-7 minutes. Sprinkle them with salt and pepper while they cook.
Remove the vegetables from the grill and add the chicken thighs to the pan. Spread the reserved ¼ teriyaki sauce over the thighs while they cook. Flip the thighs over after about 5-7 minutes and cook for another 5-7 minutes, or until a meat thermometer reads 165 degrees F when inserted into the thickest part of the chicken. Remove the chicken from the grill and leave them to rest for 5 minutes before serving.
Add rice, edamame, bell pepper, baby carrots, and chicken to a plate or bowl. Garnish with a sprinkle of sesame seeds, if using.
Enjoy!
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