Savory Teriyaki Chicken Veggie Rice Bowl

Preheat a grill over medium-high heat (425-450°F or 220-230°C).

Brush both sides of the chicken breasts with 1 1/2 Tbsp of olive oil and season with ground black pepper.

Brush the grill grates lightly with oil, then grill the chicken until the center registers 160-165°F or 70-73°C on an instant-read thermometer, about 4 minutes per side. Remove the chicken from the grill, let it rest for 5 minutes, and then dice it into cubes.

Heat the remaining 2 Tbsp olive oil in a sauté pan over medium-high heat. Add zucchini, broccoli, and carrots, and sauté for 4-5 minutes until crisp-tender.

To assemble the bowls, layer the cooked brown rice into 4 bowls. Top each with an equal amount of diced chicken and sautéed vegetables.

Drizzle each bowl with 1/4 cup of teriyaki sauce and sprinkle with 1/2 Tbsp sesame seeds. Serve warm.