Paleo Chicken Teriyaki Bowl
Savor the bold, clean flavors of this Paleo Chicken Teriyaki Bowl, a nutritious and satisfying meal that’s perfect for anyone following a paleo-friendly lifestyle. Tender, bite-sized chicken thighs are marinated in a homemade teriyaki sauce crafted with coconut aminos, honey, ginger, and garlic, delivering a rich umami taste without the need for traditional soy sauce. Served atop fluffy cauliflower rice and paired with vibrant broccoli florets and julienned carrots, this bowl is both hearty and packed with nutrient-rich vegetables. Finished with crunchy toasted sesame seeds and fresh green onions, this dish is as visually appealing as it is delicious. Ready in under 45 minutes, it’s a wholesome, gluten-free, and dairy-free dinner option that’s perfect for a quick weekday meal! Keywords: Paleo Chicken Teriyaki Bowl, gluten-free teriyaki sauce, paleo dinner recipes, cauliflower rice teriyaki bowl.
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Recipe Information
Ingredients
- 1 pound boneless skinless chicken thighs
- 0.5 cup coconut aminos
- 2 tablespoons honey
- 1 tablespoon apple cider vinegar
- 1 tablespoon ginger, minced
- 2 cloves garlic, minced
- 1 teaspoon sesame oil
- 4 cups cauliflower rice
- 2 cups broccoli florets
- 1 cup carrot, julienned
- 4 pieces green onions, sliced
- 1 tablespoon toasted sesame seeds
- 2 tablespoons coconut oil
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
In a medium bowl, whisk together the coconut aminos, honey, apple cider vinegar, minced ginger, minced garlic, and sesame oil to create the teriyaki sauce.
Cut the chicken thighs into bite-sized pieces and place them in a separate bowl. Pour half of the teriyaki sauce over the chicken and let it marinate for at least 15 minutes, reserving the rest of the sauce for later.
Heat 1 tablespoon of coconut oil in a large skillet over medium-high heat. Add the marinated chicken and cook for 5-7 minutes, stirring occasionally, until the chicken is cooked through and slightly caramelized. Remove the chicken from the skillet and set aside.
In the same skillet, add another tablespoon of coconut oil. Add the broccoli florets and cook for 4-5 minutes until they are bright green and tender-crisp.
Add the julienned carrot to the skillet and cook for an additional 2 minutes.
Once the vegetables are cooked, add the remaining teriyaki sauce and the cooked chicken back into the skillet. Stir everything together and let it simmer for another 2-3 minutes until heated through.
In a separate large skillet, add a drizzle of coconut oil and heat over medium heat. Add the cauliflower rice and season with salt and pepper. Cook for 5-7 minutes, stirring occasionally, until the cauliflower is tender.
To serve, divide the cauliflower rice among four bowls. Top each bowl with equal portions of the chicken and vegetable mixture.
Garnish each bowl with sliced green onions and toasted sesame seeds before serving.
Nutrition Facts
Calories |
470 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.4 g | 31% | |
| Saturated Fat | 9.9 g | 50% | |
| Polyunsaturated Fat | 1.7 g | ||
| Cholesterol | 119 mg | 40% | |
| Sodium | 945 mg | 41% | |
| Total Carbohydrate | 29.3 g | 11% | |
| Dietary Fiber | 5.4 g | 19% | |
| Total Sugars | 19.8 g | ||
| Protein | 35.1 g | 70% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 104 mg | 8% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 881 mg | 19% | |
*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.
