Paleo Teriyaki Chicken Rice Bowl with Vegetables
Savor the bold and wholesome flavors of this Paleo Teriyaki Chicken Rice Bowl with Vegetables, a healthy twist on a takeout favorite! Featuring tender, bite-sized chicken breast coated in a luscious homemade teriyaki sauce made with coconut aminos, pineapple juice, and raw honey, this recipe is naturally gluten-free and refined sugar-free. Served over fluffy cauliflower rice and paired with crisp, vibrant veggies like broccoli, carrots, and red bell peppers, this dish is as nutritious as it is delicious. Perfect for meal prep or a quick weeknight dinner, this 40-minute recipe is garnished with sesame seeds and green onions for the ultimate finishing touch. Bring balance and boldness to your plate with this easy, paleo-friendly comfort food classic!
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Recipe Information
Ingredients
- 1 pound Chicken breast
- 0.5 cup Coconut aminos
- 0.25 cup Pineapple juice
- 2 tablespoons Raw honey
- 1 teaspoon Fresh ginger, grated
- 2 cloves Garlic, minced
- 1 teaspoon Arrowroot powder
- 2 teaspoons Water
- 4 cups Cauliflower rice
- 2 cups Broccoli florets
- 1 cup Carrot, julienned
- 1 cup Red bell pepper, sliced
- 2 tablespoons Coconut oil
- 1 tablespoon Sesame seeds
- 2 tablespoons Green onions, chopped
Instructions
In a small bowl, whisk together the coconut aminos, pineapple juice, honey, grated ginger, and minced garlic to prepare the teriyaki sauce.
In another small container, mix the arrowroot powder with water to create a slurry. Set it aside.
Cut the chicken breast into bite-sized pieces and season lightly with salt and pepper.
Heat 1 tablespoon of coconut oil in a large skillet over medium heat. Add the chicken and cook until golden brown and fully cooked, about 8 minutes. Remove the chicken from the skillet and set aside.
In the same skillet, add the teriyaki sauce mixture. Bring it to a gentle simmer over medium heat, then stir in the arrowroot slurry to thicken the sauce. Cook for an additional 2-3 minutes, stirring constantly, until the sauce is glossy and thickened.
Return the cooked chicken to the skillet and toss to coat evenly with the teriyaki sauce. Remove from heat and cover to keep warm.
In another skillet, heat the remaining tablespoon of coconut oil over medium heat. Add the broccoli, carrots, and red bell pepper. Sauté the vegetables until they are tender-crisp, about 5-7 minutes. Season with a pinch of salt, if desired.
While the vegetables are cooking, prepare the cauliflower rice by heating it in a separate skillet or microwave as per package instructions (or pulse fresh cauliflower florets in a food processor and sauté until softened).
To assemble the bowls, divide the cauliflower rice among 4 serving bowls. Top each with teriyaki chicken and sautéed vegetables.
Garnish each bowl with sesame seeds and chopped green onions. Serve immediately and enjoy your flavorful paleo teriyaki chicken rice bowl!
Nutrition Facts
Calories |
1584 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.4 g | 65% | |
| Saturated Fat | 27.9 g | 140% | |
| Polyunsaturated Fat | 4.8 g | ||
| Cholesterol | 390 mg | 130% | |
| Sodium | 3973 mg | 173% | |
| Total Carbohydrate | 136.2 g | 50% | |
| Dietary Fiber | 25.2 g | 90% | |
| Total Sugars | 91.3 g | ||
| Protein | 149.3 g | 299% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 356 mg | 27% | |
| Iron | 8.0 mg | 44% | |
| Potassium | 3321 mg | 71% | |
*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.
