Season chicken with salt and pepper and grill or cook in a saute pan for about 4 minutes on each side, or until cooked all the way through.
Allow chicken to rest for a couple minutes, then cut into cubes.
Heat olive oil in a large skillet over medium high heat.
Add carrots, celery, zucchini and broccoli.
Saute vegetables, stirring occasionally, until they are crisp tender. About 5-6 minutes.
Serve chicken and vegetables over prepared rice in individual bowls. Drizzle hawaiian teriyaki sauce over the top of each.