Whole30 Teriyaki Chicken Rice
Enjoy a guilt-free twist on a classic favorite with Whole30 Teriyaki Chicken Rice, a flavor-packed recipe tailored to satisfy clean-eating enthusiasts. This dish combines tender chicken breast sautéed to perfection with a rich, homemade teriyaki sauce featuring coconut aminos, fresh ginger, and garlic for an irresistible umami flavor—completely free of soy and refined sugars. Served over fluffy cauliflower rice, this wholesome alternative keeps things light and nutrient-dense while mimicking the texture of traditional rice. Quick and easy to prepare in under 35 minutes, it’s perfect for busy weeknights and fits seamlessly into gluten-free, paleo, and Whole30 diets. Garnish with fresh green onions and sesame seeds for added color and crunch, and watch this protein-packed meal become a family favorite in no time!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 lb Chicken breast
- 0.5 tsp Salt
- 0.25 tsp Black pepper
- 2 tbsp Coconut oil
- 4 cups Cauliflower rice
- 0.5 cup Coconut aminos
- 1 tbsp Rice vinegar
- 2 cloves Garlic, minced
- 1 tsp Fresh ginger, grated
- 1 tbsp Date paste (or pitted dates blended with water)
- 1 tsp Arrowroot powder
- 1 tbsp Water
- 2 tbsp Green onions, sliced
- 1 tsp Sesame seeds (optional, Whole30 allows minimal use for garnish)
Instructions
Slice the chicken breast into thin strips and season with salt and pepper.
Heat 1 tablespoon of coconut oil in a large skillet over medium-high heat. Add the chicken strips and cook for 6-8 minutes, flipping halfway, until fully cooked and lightly browned. Remove the chicken and set aside.
In a small bowl, whisk together the coconut aminos, rice vinegar, minced garlic, grated ginger, and date paste to create the teriyaki sauce.
In the same skillet, lower the heat to medium and pour the teriyaki sauce into the pan. Simmer for 2-3 minutes, stirring occasionally.
In a small bowl, mix the arrowroot powder and water to create a slurry. Slowly add the slurry to the sauce while stirring to thicken it. Cook for 1-2 more minutes until the sauce reaches a glossy, slightly thick consistency.
Add the cooked chicken back into the skillet with the sauce and toss to coat thoroughly. Remove from heat and set aside.
In a separate skillet, heat the remaining 1 tablespoon of coconut oil over medium heat. Add the cauliflower rice and sauté for 4-5 minutes until tender but not mushy. Season lightly with salt, if desired.
To serve, divide the cauliflower rice among 4 bowls, top with the teriyaki chicken, and garnish with sliced green onions and sesame seeds, if using.
Nutrition Facts
Calories |
1232 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.1 g | 59% | |
| Saturated Fat | 27.2 g | 136% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 390 mg | 130% | |
| Sodium | 4953 mg | 215% | |
| Total Carbohydrate | 66.9 g | 24% | |
| Dietary Fiber | 12.4 g | 44% | |
| Total Sugars | 44.1 g | ||
| Protein | 138.7 g | 277% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 219 mg | 17% | |
| Iron | 5.3 mg | 29% | |
| Potassium | 2355 mg | 50% | |
*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.
