Low Carb Teriyaki Chicken Rice Bowl
Savor the bold flavors of this Low Carb Teriyaki Chicken Rice Bowl, a healthier yet equally indulgent twist on the classic favorite! Tender, perfectly seasoned chicken thighs are pan-seared to golden perfection, then tossed in a homemade teriyaki sauce that's sweetened naturally with options like erythritol or monk fruit. Served over fragrant, sautéed cauliflower rice, this dish is a gluten-free, low-carb meal that satisfies without sacrificing flavor. With hints of ginger, garlic, and a touch of sesame oil, it’s a quick and easy recipe that comes together in just 35 minutes—perfect for busy weeknights or meal prep. Garnish with sesame seeds and fresh green onions for a vibrant, restaurant-quality finish. Enjoy a guilt-free, protein-packed dish that’s equal parts nutritious and delicious!
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Recipe Information
Ingredients
- 1 lb Boneless, skinless chicken thighs
- 0.5 tsp Salt
- 0.25 tsp Black pepper
- 1 tbsp Avocado oil (or any neutral oil)
- 3 cups Cauliflower rice (fresh or frozen)
- 1 tsp Sesame oil
- 0.25 cup Soy sauce (or coconut aminos for gluten-free option)
- 0.25 cup Water
- 2 tbsp Granulated sweetener (such as erythritol or monk fruit)
- 1 tsp Fresh ginger, grated
- 2 cloves Garlic, minced
- 1 tbsp Apple cider vinegar
- 1 tbsp Sesame seeds (optional, for garnish)
- 2 tbsp Green onions, sliced (optional, for garnish)
Instructions
Season the chicken thighs with salt and black pepper on both sides.
Heat the avocado oil in a large skillet over medium-high heat. Add the chicken thighs and cook for about 4-5 minutes per side until golden brown and cooked through. Remove the chicken from the skillet and set it aside to rest for 5 minutes before slicing into strips.
In the same skillet, reduce the heat to medium and add the soy sauce (or coconut aminos), water, granulated sweetener, grated ginger, minced garlic, and apple cider vinegar to make the teriyaki sauce. Stir well to combine and let it simmer for 3-4 minutes until slightly thickened.
Return the sliced chicken to the skillet with the teriyaki sauce, tossing to coat each piece thoroughly. Simmer for another 2-3 minutes to allow the flavors to meld.
While the chicken is cooking, prepare the cauliflower rice. Heat the sesame oil in a separate skillet over medium heat. Add the cauliflower rice, season lightly with salt, and sauté for 5-7 minutes until tender and lightly golden.
To assemble the bowls, scoop a generous portion of cauliflower rice into each serving bowl. Top with teriyaki chicken and spoon any extra sauce over the top.
Garnish with sesame seeds and sliced green onions, if desired. Serve hot and enjoy your low-carb teriyaki chicken rice bowl!
Nutrition Facts
Calories |
1427 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 83.9 g | 108% | |
| Saturated Fat | 18.2 g | 91% | |
| Polyunsaturated Fat | 5.8 g | ||
| Cholesterol | 567 mg | 189% | |
| Sodium | 5357 mg | 233% | |
| Total Carbohydrate | 57.8 g | 21% | |
| Dietary Fiber | 11.4 g | 41% | |
| Total Sugars | 10.2 g | ||
| Protein | 133.8 g | 268% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 276 mg | 21% | |
| Iron | 8.2 mg | 46% | |
| Potassium | 3026 mg | 64% | |
*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.
