Teriyaki Grilled Chicken and Veggie Rice Bowls

Yield: 4 servings

Ingredients
Teriyaki sauce
1/2 cup low-sodium soy sauce 1/2 cup water 3 Tbsp packed light-brown sugar 3 Tbsp honey 3 cloves garlic, minced (1 Tbsp) 1 Tbsp minced ginger 1 Tbsp rice vinegar 1 1/2 Tbsp cornstarch Chicken, veggies and rice 3 1/2 Tbsp olive oil, divided, plus more for brushing grill 1 1/2 lbs bonless skinless chicken breasts Ground black pepper 1 medium zucchini, diced into half moons and quartered (1 1/2 cups) 1 1/2 cups matchstick carrots 2 1/2 cups small diced broccoli florets 1 1/2 - 2 cups white or brown rice, cooked according to directions on package (I prefer short grain brown rice) Sesame seeds, optional . -
Directions: For the teriyaki sauce: In a small saucepan whisk together low-sodium soy sauce, 1/4 cup + 2 Tbsp of the water, the brown sugar, honey, garlic, ginger and rice vinegar. Bring mixture to a light boil over medium-high heat. Whisk together cornstarch with remaining 2 Tbsp water, then add to sauce mixture in saucepan. Reduce heat slightly and allow to boil 1 minute, stirring constantly. Remove from heat, set aside. For the chicken: Brush both sides of chicken with 1 1/2 Tbsp of the olive oil and season pepper (you won't need salt since the teriyaki sauce is plenty salty). Preheat a grill over medium-high heat (to about 425 - 450 degrees). Brush grill grates lightly with oil then grill chicken until center registers 160 - 165 degrees on an instant read thermometer, about 4 minutes per side. Remove and let rest 5 minutes then dice into cubes. For the veggies: Heat remaining 2 Tbsp olive oil in a saute pan over medium-high heat. Add zucchini, broccoli and carrots and saute 4 - 5 minutes until crisp tender. To assemble bowls: Layer rice into 4 bowls then top each with 1/4 of the chicken and 1/4 of the veggies. Drizzle desired amount of teriyaki sauce over tops (you'll have extra left over - use it for chicken or salmon the next day), sprinkle with sesame seeds. Serve warm.