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How To Make Rice With Grilled Chicken And Vegetables


1/2 of a bowl soy sauce
2 teaspoons chopped garlic
1.5 teaspoons apple vinegar
3/4 of a bowl water
300 grams chicken fillet
2 red bell peppers
1 large onion
4 small bowls cooked rice
1/4 of a tablespoon honey
1 teaspoon chopped ginger
1/4 of a teaspoon chili powder
1 teaspoon tapioca flour
1 zucchini
1 pineapple
3 teaspoons cornstarch
1 teaspoon olive oil
1 teaspoon pepper

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How To Make Rice With Grilled Chicken And Vegetables

  • Low Carb

Rice with grilled chicken and vegetables

  • about 50 minutes
  • Serves 2
  • Easy


How to make rice with grilled chicken and vegetables is what we call a “10-point” for quality and nutrition. The protein in grilled chicken, the starch in rice, and fiber in fresh vegetables are well combined and balanced to create a yummy dish for a nutritious meal!



Wash green onions. Peel the pineapple and remove its eyes, then slice it into 1.5 centimeter thick pieces. Wash zucchini and cut it into medium and long pieces. Next, make Teriyaki sauce: Mix soy sauce, honey, chopped garlic, chopped ginger, apple vinegar, and chili powder and then cook them with medium fire.


Stir the mixture well and turn down the fire to cook the sauce for 4-6 minutes. Dissolve cornstarch in a bowl of water, pour the mixture into the pot and stir them well in about 3 or 5 minutes for the sauce to become relatively condensed. Let it cool. After that, add chicken fillet and pineapple slices in the sauce to marinate for 20 minutes. Marinate the remaining vegetables with some olive oil, salt, and pepper.


Turn on the oven to gril zucchini, bell peppers from 3-5 minutes. Gril pineapple slices, onion for 2-3 minutes.


Take them out and place them onto the bowl of cooked rice. Let's enjoy.


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