Whole30 Chicken Teriyaki Bowl
Elevate your meal prep game with this Whole30 Chicken Teriyaki Bowl—a guilt-free, flavor-packed dish that's as nutritious as it is satisfying. Featuring tender, bite-sized chicken pieces marinated in a mouthwatering blend of coconut aminos, pineapple juice, and ginger, this recipe delivers all the sweet and savory notes of classic teriyaki without the soy or added sugar. Served over fluffy cauliflower rice and paired with vibrant stir-fried veggies like broccoli, bell peppers, and carrots, each bowl is a perfect balance of wholesome ingredients and bold flavors. With minimal prep time and soy-free, gluten-free compatibility, this recipe effortlessly aligns with your Whole30 goals. Garnished with fresh green onions and thickened with arrowroot powder for a silky sauce, it's a clean-eating comfort food you'll want to make again and again. Perfect for busy weeknights, meal prep, or any time you crave healthy indulgence!
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Recipe Information
Ingredients
- 1 pound Boneless, skinless chicken breasts
- 0.5 cup Coconut aminos
- 0.25 cup Pineapple juice
- 2 tablespoons Rice vinegar
- 3 cloves Garlic, minced
- 1 tablespoon Ginger, grated
- 0.5 teaspoon Sea salt
- 0.25 teaspoon Black pepper
- 2 tablespoons Arrowroot powder
- 2 tablespoons Water
- 2 tablespoons Sesame oil
- 2 cups Broccoli florets
- 1 Bell pepper, sliced
- 1 Carrot, julienned
- 4 cups Cauliflower rice
- 2 Green onions, sliced
Instructions
Slice the chicken breasts into bite-sized pieces.
In a medium bowl, whisk together coconut aminos, pineapple juice, rice vinegar, garlic, ginger, salt, and pepper.
Add the sliced chicken to the bowl and marinate for at least 15 minutes.
In a small bowl, mix the arrowroot powder with water to create a slurry. Set aside.
Heat 1 tablespoon of sesame oil in a large skillet over medium-high heat.
Add chicken (reserve marinade) to the skillet and cook for 5-7 minutes or until fully cooked. Remove from skillet and set aside.
In the same skillet, add the reserved marinade and bring it to a simmer.
Stir the arrowroot slurry into the simmering marinade to thicken into a sauce, about 2 minutes.
Return the chicken to the skillet and toss it in the sauce. Let it simmer for 2 more minutes. Then remove from heat and set aside.
In another large pan, heat the remaining tablespoon of sesame oil over medium heat.
Add broccoli florets, bell pepper, and carrot, and stir-fry for about 5 minutes until tender-crisp.
While vegetables are cooking, prepare cauliflower rice according to package directions or steam fresh cauliflower rice.
To assemble the bowls, place a portion of cauliflower rice at the bottom. Top with the chicken teriyaki, sautéed vegetables, and garnish with sliced green onions.
Serve hot and enjoy your Whole30 Chicken Teriyaki Bowl.
Nutrition Facts
Calories |
1479 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.6 g | 60% | |
| Saturated Fat | 8.6 g | 43% | |
| Polyunsaturated Fat | 11.7 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 3735 mg | 162% | |
| Total Carbohydrate | 102.3 g | 37% | |
| Dietary Fiber | 21.3 g | 76% | |
| Total Sugars | 54.0 g | ||
| Protein | 161.8 g | 324% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 345 mg | 27% | |
| Iron | 9.6 mg | 53% | |
| Potassium | 3517 mg | 75% | |
*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.
