Teriyaki Grilled Chicken and Veggie Rice Bowls

INGREDIENTS

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

3 1/2 tbsp

olive oil (, divided, plus more for brushing grill)

1 1/2

lbs bonless skinless chicken breasts

Ground black pepper

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 cup

white or brown rice (, cooked according to directions on package (I prefer short grain brown rice))

Sesame seeds (, optional)