Grilled Sesame-Teriyaki Chicken and Rainbow Vegetable Bowl

Ingredients

• 2 medium chicken breasts
• 1 ½ cups cooked brown rice or wild rice blend
• ½ cup teriyaki sauce (for marinating and glazing)
• 1 tablespoon sesame seeds (for garnish)
• ½ cucumber, sliced into rounds or half-moons
• 1 medium tomato, diced
• 1 large carrot, shredded or julienned
• ¼ red onion, finely diced or thinly sliced
• 1–2 cups fresh chopped lettuce
• A handful of fresh cilantro leaves, chopped
• 2 tablespoons peanut butter (unsweetened)
• 1 tablespoon soy sauce
• 1 teaspoon sesame oil
• 1 teaspoon hot sauce (Sriracha or similar)
• 1 teaspoon honey or maple syrup
• 1–2 tablespoons warm water (to thin out the dressing)

Recommended Tools

• Grill pan or skillet
• Small bowl for dressing
• Large serving bowls

Instructions

1. Marinate the chicken in half of the teriyaki sauce for at least 15–20 minutes.
2. Heat a grill pan or skillet over medium-high heat with a drizzle of oil. Cook the chicken for 5–7 minutes per side until fully cooked and nicely charred.
3. During the last minute of cooking, pour the remaining teriyaki sauce over the chicken to create a sticky glaze. Remove from heat, let rest for 2 minutes, then slice into strips and sprinkle with sesame seeds.
4. In a small bowl, whisk together the peanut butter, soy sauce, sesame oil, hot sauce, and honey. Slowly whisk in warm water, one tablespoon at a time, until you reach a smooth, pourable consistency.
5. Add a layer of cooked brown/wild rice to the bottom of large bowls. Arrange the chopped lettuce, diced tomato, cucumber, shredded carrot, and red onion around the bowl.
6. Place the sliced teriyaki chicken right in the center. Garnish with fresh cilantro leaves and serve with the spicy peanut dressing on the side or drizzled over top.