Paleo Teriyaki Chicken Rice
Elevate your weeknight dinner game with this irresistible Paleo Teriyaki Chicken Rice recipe, a healthy twist on the classic takeout favorite! Tender, golden-brown chicken thighs are coated in a lightly sweet and tangy homemade teriyaki sauce made from coconut aminos, unsweetened pineapple juice, and a hint of honey. Served over fluffy, sautéed cauliflower rice, this dish is grain-free, gluten-free, and packed with flavor. The addition of garlic, ginger, and rice vinegar enhances the vibrant taste, while garnishes like fresh slices of green onion and toasted sesame seeds add a delightful finishing touch. Quick to prepare and perfect for meal prep, this nutritious recipe is ideal for anyone following a paleo or low-carb lifestyle without sacrificing the comfort of a hearty, delicious meal.
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Recipe Information
Ingredients
- 1 lb Chicken thighs (boneless, skinless)
- 0.25 cup Coconut aminos
- 0.25 cup Pineapple juice (unsweetened)
- 2 tbsp Honey
- 1 tbsp Rice vinegar
- 3 cloves Garlic (minced)
- 1 tsp Ginger (grated)
- 1 tsp Arrowroot powder
- 1 tbsp Water
- 2 tbsp Coconut oil
- 4 cups Cauliflower rice (store-bought or freshly riced)
- 2 stalks Green onions (sliced, for garnish)
- 1 tsp Sesame seeds (optional, for garnish)
Instructions
In a small bowl, whisk together coconut aminos, pineapple juice, honey, rice vinegar, garlic, and ginger to create the Paleo teriyaki sauce.
In a separate small bowl, mix the arrowroot powder and water to create a slurry. Set both mixtures aside.
Heat 1 tablespoon of coconut oil in a large skillet over medium heat. Add chicken thighs and cook for about 4-5 minutes per side, or until golden brown and cooked through. Remove the chicken and set aside.
In the same skillet, pour in the teriyaki sauce mixture and bring it to a low simmer over medium heat.
Stir the arrowroot slurry into the sauce and cook for 1-2 minutes until the sauce thickens. Return the chicken to the skillet, ensuring it is fully coated with the sauce. Lower the heat and let it simmer for another 5 minutes.
In a separate pan, heat the remaining 1 tablespoon of coconut oil over medium heat. Add cauliflower rice and sauté for 5-7 minutes until tender. Season lightly with salt, if desired.
To serve, place a generous portion of cauliflower rice on a plate, top with teriyaki chicken, and drizzle with any remaining sauce from the skillet.
Garnish with sliced green onions and sesame seeds (if using). Serve hot and enjoy!
Nutrition Facts
Calories |
1630 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 81.2 g | 104% | |
| Saturated Fat | 36.9 g | 184% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 494 mg | 165% | |
| Sodium | 1639 mg | 71% | |
| Total Carbohydrate | 95.2 g | 35% | |
| Dietary Fiber | 14.4 g | 51% | |
| Total Sugars | 66.3 g | ||
| Protein | 132.9 g | 266% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 256 mg | 20% | |
| Iron | 8.0 mg | 44% | |
| Potassium | 3209 mg | 68% | |
*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.
