Keto Chicken Teriyaki Bowl
Savor a healthy twist on a takeout favorite with this Keto Chicken Teriyaki Bowl, a low-carb and flavor-packed meal that's perfect for any night of the week. Juicy, bite-sized chicken thighs are coated in a luscious homemade teriyaki sauce made with coconut aminos, ginger, garlic, and erythritol for a keto-friendly touch of sweetness. Paired with tender cauliflower rice, sautéed broccoli, and vibrant red bell peppers, this bowl is as nutritious as it is delicious. Finished with a garnish of scallions and sesame seeds, this dish is not only visually stunning but also wonderfully satisfying. Ready in under an hour, it's a quick and easy dinner that will become a staple for those balancing taste with ketogenic goals.
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Recipe Information
Ingredients
- 500 grams Boneless, skinless chicken thighs
- 60 ml Coconut aminos
- 15 ml Rice vinegar
- 30 grams Erythritol sweetener
- 2 cloves Garlic, minced
- 1 teaspoon Ginger, grated
- 1 tablespoon Sesame oil
- 2 tablespoons Olive oil
- 400 grams Cauliflower florets
- 200 grams Broccoli florets
- 1 medium Red bell pepper, sliced
- 2 stalks Scallions, sliced
- 2 teaspoons Sesame seeds
Instructions
Cut the chicken thighs into bite-sized pieces and set aside.
In a small bowl, whisk together the coconut aminos, rice vinegar, erythritol sweetener, minced garlic, grated ginger, and sesame oil to create the teriyaki sauce. Set aside.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken pieces and cook until browned on all sides, about 5-7 minutes.
Pour the prepared teriyaki sauce over the chicken in the skillet. Lower the heat to medium and let simmer for 10 minutes, stirring occasionally until the sauce thickens and the chicken is cooked through.
While the chicken is cooking, pulse the cauliflower florets in a food processor until they resemble rice.
In another large skillet, heat the remaining tablespoon of olive oil over medium heat. Add the cauliflower rice and cook for 5-7 minutes, stirring occasionally, until it is tender but not mushy. Remove from the pan and set aside.
In the same skillet, add the broccoli florets and sliced red bell pepper. Sauté for 3-5 minutes until the vegetables are crisp-tender.
To assemble the bowls, place a portion of cauliflower rice at the bottom of each bowl. Top with the cooked chicken teriyaki and sautéed vegetables.
Garnish each bowl with sliced scallions and a sprinkle of sesame seeds before serving.
Enjoy your Keto Chicken Teriyaki Bowl!
Nutrition Facts
Calories |
1722 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 101.3 g | 130% | |
| Saturated Fat | 22.0 g | 110% | |
| Polyunsaturated Fat | 9.9 g | ||
| Cholesterol | 625 mg | 208% | |
| Sodium | 1711 mg | 74% | |
| Total Carbohydrate | 83.7 g | 30% | |
| Dietary Fiber | 16.9 g | 60% | |
| Total Sugars | 27.9 g | ||
| Protein | 148.0 g | 296% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 290 mg | 22% | |
| Iron | 9.5 mg | 53% | |
| Potassium | 2774 mg | 59% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
