Whole30 Teriyaki Chicken Bowl
Elevate your meal prep game with this flavorful and wholesome Whole30 Teriyaki Chicken Bowl! Packed with tender, bite-sized chicken thighs coated in a luscious homemade teriyaki sauce made from coconut aminos, pineapple juice, fresh garlic, and ginger, this recipe delivers rich, umami flavors while staying fully Whole30-compliant. Served over a bed of fluffy cauliflower rice and paired with vibrant steamed broccoli and carrots, this nutritious meal is gluten-free, dairy-free, and paleo-friendly. Perfect for quick weeknight dinners, it comes together in just 40 minutes and features fresh, clean ingredients without any refined sugars. Garnish with sesame seeds and sliced green onions for extra flair and enjoy a guilt-free Asian-inspired bowl that’s as satisfying as it is good for you!
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Recipe Information
Ingredients
- 1 pound chicken thighs (boneless, skinless)
- 0.5 cup coconut aminos
- 0.25 cup pineapple juice (unsweetened)
- 2 tablespoons rice vinegar
- 3 cloves garlic cloves (minced)
- 1 teaspoon fresh ginger (grated)
- 1 tablespoon arrowroot powder
- 2 tablespoons water
- 1 tablespoon coconut oil
- 4 cups cauliflower rice
- 1 cup carrots (julienned)
- 2 cups broccoli florets
- 2 stalks green onions (sliced)
- 1 teaspoon sesame seeds (optional, for garnish)
Instructions
Cut the chicken thighs into bite-sized pieces and set aside.
In a small bowl, whisk together the coconut aminos, pineapple juice, rice vinegar, minced garlic, and grated ginger to make the teriyaki sauce.
In a separate small bowl, mix the arrowroot powder and water to create a slurry.
Heat the coconut oil in a large skillet over medium-high heat. Add the chicken pieces and cook for 6-8 minutes until lightly browned and cooked through. Remove the chicken from the skillet and set aside.
In the same skillet, pour in the teriyaki sauce mixture and bring it to a gentle simmer. Slowly whisk in the arrowroot slurry and cook for 2-3 minutes until the sauce thickens.
Return the cooked chicken to the skillet, stirring to coat the pieces evenly in the teriyaki sauce. Simmer for another 2-3 minutes, then remove from heat.
Meanwhile, steam the broccoli florets and carrots until tender-crisp, about 3-5 minutes.
In a separate pan, sauté the cauliflower rice over medium heat for 5-7 minutes until warmed through and slightly tender.
Assemble the bowls by dividing the cauliflower rice evenly among serving bowls. Top with the teriyaki chicken, steamed vegetables, and sliced green onions.
Optional: Garnish with sesame seeds and serve immediately. Enjoy your Whole30-compliant teriyaki chicken bowl!
Nutrition Facts
Calories |
1544 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 66.3 g | 85% | |
| Saturated Fat | 25.5 g | 127% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 494 mg | 165% | |
| Sodium | 2854 mg | 124% | |
| Total Carbohydrate | 97.9 g | 36% | |
| Dietary Fiber | 21.9 g | 78% | |
| Total Sugars | 52.3 g | ||
| Protein | 138.2 g | 276% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 382 mg | 29% | |
| Iron | 9.7 mg | 54% | |
| Potassium | 2829 mg | 60% | |
*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.
