Teriyaki Chicken Bowls
Another huge hit from Carlsbad Cravings. That blog has become a go to for me, and anytime I’m stumped on meals for the week I check out her recipes. She definitely gives me blog, and food envy. But, back to these Teriyaki Chicken Bowls – oh my gosh, where have they been all of my life?! And why are pineapple and zucchini not always in season for me to have these whenever I want?
K (the husband) grills these up for us, and they are, literally, perfection, and, one of the only times I look forward to leftovers.
Ingredients
1 10 oz. package Teriyaki Chicken Grill Sauce
1 ripe pineapple, trimmed and sliced
2 large zucchini, sliced
2 large red bell peppers, quartered
1 1/2 pounds boneless, skinless chicken breasts
salt and pepper
1 recipe Coconut Ginger Rice and Beans
–Orange Sriracha Crema–
3/4 cup sour cream, divided
1/4 cup mayonnaise, divided
3 Tbsp. orange marmalade
2 – 4 tsp. sriracha, to taste
1 Tbsp. lime juice
1/4 cup loosely packed cilantro, chopped
–Coconut Ginger Rice and Beans–
1 1/2 cups uncooked long grained rice, rinsed and drained
1 (13.5 oz) can unsweetened coconut milk
1 cup water
1 (15 oz.) can dark red kidney beans, rinsed and drained
1 Tbsp. coconut oil
1 Tbsp. Thai red curry paste
3 garlic cloves, minced
2 – 3 Tbsp. freshly grated ginger
1/2 tsp. salt
1/8 tsp. pepper
Instructions
1
–Chicken–
2
Preheat grill to medium heat (oil the grill beforehand). Season chicken with salt and pepper and grill for 6-7 minutes per side, or until completely cooked through.
3
Remove chicken from the grill and let it cool down a bite before slicing. Put chicken into a large bowl, and add in warmed Teriyaki Sauce.
4
–Rice–
5
Heat 1 tablespoon oil in a large skillet over medium heat. Add Thai red curry paste, garlic and ginger and saute for 1 minute.
6
Add coconut milk, water and beans and bring to a boil then stir in rice, salt and pepper and simmer. Cover and reduce heat to low. Simmer for approximately 20 minutes or until rice is tender, stirring at 15 minutes, adding water if necessary.
7
When rice is tender remove from heat and let cool 5 minutes, covered.
8
When the rice is ready to serve stir in lime juice and cilantro.
9
–Vegetables and Pineapple–
10
Coat peppers and zucchini with a light layer of olive oil, and then sprinkle with salt and pepper.
11
Working in batches, grill vegetables and pineapple at medium high heat until tender and lightly charred all over, about 6-8 minutes for the pineapple, 8 minutes for the zucchini and 6 minutes for the red bell peppers. Make sure to flip everything once during cooking. Once it has all cooled down enough to handle, slice red bell peppers into strips.
12
–Orange Sriracha Cream–
13
Add 1/2 cup sour cream, 2 tablespoon mayonnaise, the orange marmalade, Sriracha, lime juice and cilantro to your blender and chop, then puree until smooth, scraping sides down as needed. Transfer to a bowl and stir in 1/4 cup sour cream and 2 tablespoons mayonnaise.* Taste and stir in more Sriracha and lime juice to taste if desired.
14
Add rice to your plate, then top with the chicken, grilled veggies and pineapple, and drizzle a layer of the crema on top, then enjoy!
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