Paleo Oyakodon
Discover the wholesome twist on a Japanese classic with this Paleo Oyakodon recipe, a truly satisfying one-pan meal perfect for clean eaters and busy cooks alike. This gluten-free and dairy-free dish swaps out traditional rice for tender cauliflower rice, while juicy chicken thighs are simmered in a savory blend of coconut aminos, chicken broth, and a touch of coconut sugar, delivering a subtly sweet and umami-rich flavor profile. Topped with gently set eggs for added creaminess and garnished with fresh cilantro and green onions, this guilt-free comfort food is ready in under 35 minutes, making it an ideal weeknight dinner for the health-conscious. Whether you're sticking to a paleo lifestyle or simply looking for a lighter take on Asian cuisine, this revamped Oyakodon is sure to impress!
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Recipe Information
Ingredients
- 1 pound boneless, skinless chicken thighs
- 4 tablespoons coconut aminos
- 1 cup chicken broth
- 1 teaspoon coconut sugar
- 1 medium onion
- 4 whole eggs
- 4 cups cauliflower rice
- 2 stalks green onions
- 2 tablespoons fresh cilantro leaves
- 0.5 teaspoon salt
- 0.25 teaspoon pepper
Instructions
Start by preparing the cauliflower rice. If using fresh cauliflower, rice it using a food processor until it resembles grains of rice. Set aside.
Slice the onion thinly and set aside. Chop the green onions and fresh cilantro for garnish.
Cut the chicken thighs into bite-sized pieces, approximately 1-inch cubes.
In a medium-sized skillet, combine the coconut aminos, chicken broth, and coconut sugar. Stir to dissolve the sugar.
Add the sliced onion to the skillet and bring the mixture to a simmer over medium heat.
Once simmering, add the chicken pieces to the skillet, spreading them out in a single layer. Season with salt and pepper.
Cover the skillet and cook the chicken for about 8-10 minutes, until fully cooked through and tender.
While the chicken is cooking, beat the eggs in a bowl until well combined.
When the chicken is cooked, reduce the heat to low and pour the beaten eggs over the chicken and onion in the skillet. Do not stir.
Cover the skillet again and let the eggs cook gently for 2-3 minutes, or until just set but still slightly runny.
In a separate pan, lightly sauté the cauliflower rice over medium heat for about 5 minutes, or until tender. Season with a pinch of salt if desired.
To serve, place a portion of cauliflower rice in each bowl, top with the chicken and egg mixture, making sure to include some of the liquid from the skillet.
Garnish each bowl with chopped green onions and fresh cilantro leaves.
Serve immediately while hot and enjoy your Paleo Oyakodon!
Nutrition Facts
Calories |
387 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.8 g | 23% | |
| Saturated Fat | 4.8 g | 24% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 305 mg | 102% | |
| Sodium | 854 mg | 37% | |
| Total Carbohydrate | 16.1 g | 6% | |
| Dietary Fiber | 3.9 g | 14% | |
| Total Sugars | 9.1 g | ||
| Protein | 40.0 g | 80% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 98 mg | 8% | |
| Iron | 3.0 mg | 17% | |
| Potassium | 929 mg | 20% | |
*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.
