Low Carb Teriyaki Chicken Rice Bowl with Vegetables
Savor the flavors of your favorite Asian-inspired meal with this Low Carb Teriyaki Chicken Rice Bowl with Vegetables, a guilt-free twist on the classic dish. Tender chicken breast bites are coated in a rich homemade teriyaki sauce made with coconut aminos, honey, ginger, and garlic, perfectly balanced for a sweet, savory punch. Paired with colorful sautéed vegetables like broccoli, red bell pepper, and carrots, and served on a fluffy bed of gluten-free cauliflower rice, this recipe is a deliciously light and healthy alternative to traditional rice bowls. Ready in just 35 minutes and packed with fresh ingredients, it’s perfect for meal prep or a wholesome weeknight dinner. Garnish with sesame seeds and scallions for added flavor and crunch, and enjoy a low-carb meal that doesn’t compromise on taste!
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Recipe Information
Ingredients
- 1 lb Chicken breast
- 0.25 cup Coconut aminos (or low-sodium soy sauce)
- 2 tbsp Honey (or sugar-free substitute)
- 1 tbsp Rice vinegar
- 2 Garlic cloves, minced
- 1 tsp Fresh ginger, grated
- 1 tsp Sesame oil
- 4 cups Cauliflower rice
- 2 cups Broccoli florets
- 1 Red bell pepper, thinly sliced
- 1 Carrot, julienned
- 2 Scallions, sliced
- 1 tbsp Sesame seeds (optional for garnish)
- 2 tbsp Avocado oil (or olive oil)
- 0.25 tsp Salt
- 0.25 tsp Black pepper
Instructions
In a small bowl, whisk together coconut aminos, honey, rice vinegar, minced garlic, grated ginger, and sesame oil. Set aside the teriyaki sauce.
Cut the chicken breasts into bite-sized pieces and season with salt and pepper.
Heat 1 tablespoon of avocado oil in a large skillet or wok over medium-high heat. Add chicken pieces and cook until browned and fully cooked, about 6-8 minutes. Remove the chicken from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of avocado oil. Add broccoli, red bell pepper, and carrot. Sauté for 5-7 minutes until the vegetables are tender-crisp.
Return the cooked chicken to the skillet with the vegetables. Pour the prepared teriyaki sauce over the mixture and stir to coat. Let everything simmer for 2-3 minutes until the sauce thickens slightly.
Meanwhile, in a separate pan, heat a small amount of oil over medium heat and sauté the cauliflower rice for 4-5 minutes until tender. Season lightly with salt and pepper.
To assemble, divide the cauliflower rice among four bowls. Top with the teriyaki chicken and vegetable mixture.
Garnish with sliced scallions and sesame seeds, if desired. Serve warm and enjoy!
Nutrition Facts
Calories |
1528 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.0 g | 82% | |
| Saturated Fat | 10.6 g | 53% | |
| Polyunsaturated Fat | 8.1 g | ||
| Cholesterol | 390 mg | 130% | |
| Sodium | 3430 mg | 149% | |
| Total Carbohydrate | 102.9 g | 37% | |
| Dietary Fiber | 21.7 g | 78% | |
| Total Sugars | 68.3 g | ||
| Protein | 148.3 g | 297% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 408 mg | 31% | |
| Iron | 8.6 mg | 48% | |
| Potassium | 2889 mg | 61% | |
*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.
