Teriyaki Grilled Chicken and Veggie Rice Bowls Recipe

Ingredients For Teriyaki Grilled Chicken and Veggie Rice Bowls Recipe

• 0.5 cup Low sodium soy sauce
• 0.5 cup Water
• 3 tablespoon Packed light brown sugar
• 3 tablespoon Honey
• 3 Cloves garlic, minced
• 1 tablespoon Minced ginger
• 1 tablespoon Rice vinegar
• 1.5 tablespoon Cornstarch
• 3.5 tablespoon Olive oil, divided, plus more for brushing grill
• 1.5 pound Bonless skinless chicken breasts
• Ground black pepper
• 1 Medium zucchini, diced into 1/2 moons and quartered
• 1.5 cup Matchstick carrots
• 2.5 cup Small diced broccoli florets
• 1.5 cup White or brown rice, cooked according to directions on package
• Sesame seeds, optional