Keto Teriyaki Chicken Rice Bowl with Vegetables
Satisfy your cravings without compromising your low-carb lifestyle with this Keto Teriyaki Chicken Rice Bowl with Vegetables! This vibrant and healthy dish features tender, bite-sized chicken breast coated in a perfectly sweet and savory homemade teriyaki sauce, crafted with coconut aminos, rice vinegar, sesame oil, and a touch of granulated erythritol for a keto-friendly twist. Served atop fluffy cauliflower rice with a colorful medley of sautéed broccoli, bell peppers, and zucchini, this recipe is brimming with flavor and nutrition. Garnished with sesame seeds and sliced green onions, it’s an irresistible, restaurant-worthy meal that’s ready in under 40 minutes. Perfect for meal prep or a quick weeknight dinner, this keto rice bowl is sure to become a favorite in your low-carb repertoire!
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Recipe Information
Ingredients
- 1 pound Chicken breast
- 2 tablespoons Olive oil
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 4 cups Cauliflower rice
- 1 cup Broccoli florets
- 1 medium Bell pepper, sliced
- 1 medium Zucchini, sliced into half moons
- 0.25 cup Coconut aminos
- 2 teaspoons Rice vinegar
- 1 teaspoon Sesame oil
- 1 tablespoon Granulated erythritol
- 2 cloves Garlic, minced
- 1 teaspoon Ginger, grated
- 0.25 teaspoon Xanthan gum
- 1 tablespoon Sesame seeds
- 2 stalks Green onions, sliced
Instructions
Heat 1 tablespoon of olive oil in a large skillet over medium heat.
Cut the chicken breast into bite-sized pieces and season with salt and black pepper.
Add the chicken to the skillet and cook for 6-8 minutes, or until browned and cooked through. Remove from the skillet and set aside.
In the same skillet, heat the remaining 1 tablespoon of olive oil. Add the broccoli, bell pepper, and zucchini. Sauté for 5-7 minutes until the vegetables are tender but still slightly crisp. Remove and set aside.
In the same skillet, heat the cauliflower rice over medium heat for 3-5 minutes until warmed through. Season lightly with salt if desired. Divide the cauliflower rice among four serving bowls.
In a small bowl, whisk together coconut aminos, rice vinegar, sesame oil, granulated erythritol, minced garlic, and grated ginger.
Pour the sauce into the skillet and bring to a simmer over low heat. Sprinkle the xanthan gum slowly into the sauce while whisking to thicken.
Return the chicken to the skillet and toss to coat in the sauce. Cook for 1-2 minutes until the chicken is heated through and the sauce clings to it.
Place the cooked vegetables over the cauliflower rice in each bowl. Top with the teriyaki-coated chicken.
Garnish with sesame seeds and sliced green onions before serving.
Nutrition Facts
Calories |
1396 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.9 g | 83% | |
| Saturated Fat | 11.3 g | 57% | |
| Polyunsaturated Fat | 12.8 g | ||
| Cholesterol | 390 mg | 130% | |
| Sodium | 3947 mg | 172% | |
| Total Carbohydrate | 76.6 g | 28% | |
| Dietary Fiber | 20.3 g | 72% | |
| Total Sugars | 35.3 g | ||
| Protein | 147.1 g | 294% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 293 mg | 23% | |
| Iron | 7.6 mg | 42% | |
| Potassium | 3189 mg | 68% | |
*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.
