Low Carb Teriyaki Chicken Bowl
Elevate your weeknight dinners with this Low Carb Teriyaki Chicken Bowl, a flavorful and healthy alternative to traditional takeout. Tender, juicy chicken thighs are cooked to perfection and coated in a rich, homemade teriyaki sauce made with soy sauce (or coconut aminos for a gluten-free option), garlic, ginger, and a touch of natural sweetener for a guilt-free indulgence. Served over fluffy cauliflower rice and paired with vibrant broccoli florets and zucchini, this dish packs in veggies while keeping the carbs low. Ready in just 35 minutes, this easy recipe is perfect for meal prep or a quick family dinner. Top it off with sesame seeds and green onions for an extra pop of flavor and a picture-perfect presentation. Enjoy this satisfying and nutrient-packed bowl for a wholesome meal that doesn’t compromise on taste!
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Recipe Information
Ingredients
- 500 grams boneless, skinless chicken thighs
- 1 tablespoon olive oil
- 0.25 cup soy sauce (or coconut aminos for gluten-free)
- 1 tablespoon rice vinegar
- 2 tablespoons granulated erythritol or monk fruit sweetener
- 1 teaspoon sesame oil
- 2 cloves garlic, minced
- 1 teaspoon ginger, freshly grated
- 0.25 teaspoon xanthan gum
- 2 cups broccoli florets
- 1 medium zucchini, sliced into half-moons
- 3 cups cauliflower rice
- 1 tablespoon sesame seeds (optional, for garnish)
- 2 stalks green onions, sliced (optional, for garnish)
Instructions
Begin by preparing the teriyaki sauce: In a small bowl, whisk together the soy sauce (or coconut aminos), rice vinegar, granulated erythritol, sesame oil, garlic, and ginger. Set aside.
Heat olive oil in a large skillet over medium-high heat. Add the chicken thighs and cook for 5-7 minutes on each side or until browned and cooked through. Remove the chicken from the skillet and set aside to rest.
In the same skillet, reduce the heat to medium and pour in the prepared teriyaki sauce. Let it simmer for 2-3 minutes. Sprinkle in the xanthan gum while whisking continuously to thicken the sauce.
Dice the cooked chicken thighs into bite-sized pieces and return them to the skillet. Stir to coat the chicken in the teriyaki sauce.
In a separate skillet, steam or sauté the broccoli florets and zucchini slices until tender, about 5-7 minutes.
Heat the cauliflower rice in another pan or microwave until warmed through.
Assemble the bowls: Divide the cauliflower rice among 4 bowls. Top with the cooked vegetables and teriyaki chicken.
Garnish with sesame seeds and sliced green onions if desired. Serve immediately and enjoy!
Nutrition Facts
Calories |
1580 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 88.6 g | 114% | |
| Saturated Fat | 19.9 g | 99% | |
| Polyunsaturated Fat | 7.2 g | ||
| Cholesterol | 625 mg | 208% | |
| Sodium | 4260 mg | 185% | |
| Total Carbohydrate | 68.7 g | 25% | |
| Dietary Fiber | 16.4 g | 59% | |
| Total Sugars | 14.7 g | ||
| Protein | 153.0 g | 306% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 371 mg | 29% | |
| Iron | 10.5 mg | 58% | |
| Potassium | 2663 mg | 57% | |
*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.
