Paleo Teriyaki Chicken Rice Bowl
Experience a healthier twist on a classic favorite with our Paleo Teriyaki Chicken Rice Bowl! This recipe combines tender, bite-sized pieces of chicken thighs coated in a luscious, homemade teriyaki sauce made with coconut aminos, honey, and fresh ginger for a flavor-packed punch. Served atop perfectly sautéed cauliflower rice, this nutrient-rich dish is both low-carb and gluten-free, making it ideal for those following Paleo or clean-eating diets. Ready in just 40 minutes, it’s a quick and delicious option for weeknight dinners or meal prep. Garnish with sliced green onions and a sprinkle of sesame seeds for added crunch and flair, and dive into this wholesome, satisfying meal that doesn’t compromise on taste!
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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
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 2 teaspoons arrowroot powder
- 2 tablespoons water
- 4 cups cauliflower rice
- 2 tablespoons olive oil
- 2 stalks green onions, sliced
- 1 teaspoon sesame seeds (optional)
Instructions
Cut the boneless, skinless chicken thighs into bite-sized pieces and set aside.
In a small bowl, whisk together coconut aminos, honey, apple cider vinegar, minced garlic, and grated ginger to create the Paleo teriyaki sauce.
In a separate small bowl, mix the arrowroot powder with 2 tablespoons of water to create a slurry. Set aside for later use to thicken the sauce.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken pieces and cook for 6-8 minutes, turning occasionally, until golden brown and fully cooked. Remove the chicken from the skillet and set aside.
In the same skillet, reduce the heat to medium and pour in the teriyaki sauce mixture. Allow it to simmer for 2-3 minutes.
Stir the arrowroot slurry into the sauce and cook for an additional 1-2 minutes, stirring constantly, until the sauce has thickened.
Add the cooked chicken back into the skillet and toss to coat with the thickened teriyaki sauce. Let it heat through for about 2 minutes.
In another skillet, heat the remaining tablespoon of olive oil over medium heat. Add the cauliflower rice and sauté for 5-7 minutes, stirring occasionally, until tender but not mushy.
Assemble the Paleo Teriyaki Chicken Rice Bowls by dividing the cooked cauliflower rice among 4 bowls. Top with the teriyaki chicken, sliced green onions, and an optional sprinkle of sesame seeds.
Serve immediately and enjoy your healthy, flavorful Paleo Teriyaki Chicken Rice Bowl!
Nutrition Facts
Calories |
1631 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 80.0 g | 103% | |
| Saturated Fat | 18.2 g | 91% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 567 mg | 189% | |
| Sodium | 2690 mg | 117% | |
| Total Carbohydrate | 93.3 g | 34% | |
| Dietary Fiber | 11.6 g | 41% | |
| Total Sugars | 69.0 g | ||
| Protein | 129.7 g | 259% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 229 mg | 18% | |
| Iron | 7.7 mg | 43% | |
| Potassium | 2129 mg | 45% | |
*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.
