Whole30 Teriyaki Chicken Rice Bowl
Elevate your healthy meal game with this Whole30 Teriyaki Chicken Rice Bowl—a vibrant, nutrient-packed dish that’s bursting with flavor yet fully compliant with Whole30 guidelines. Tender, bite-sized pieces of chicken thighs are perfectly cooked and coated in a luscious homemade teriyaki sauce made with coconut aminos, pineapple juice, and fresh ginger for a naturally sweet and tangy kick. Served over fluffy cauliflower rice and paired with colorful, steamed broccoli and red bell peppers, this bowl is as satisfying as it is wholesome. Ready in just 30 minutes, it’s perfect for busy weeknights or meal prep! Garnish with green onions and sesame seeds for extra flair (optional) and enjoy a guilt-free comfort meal that doesn’t skimp on taste. Keywords: Whole30 teriyaki chicken, cauliflower rice bowl, healthy chicken recipe, paleo teriyaki sauce, meal prep-friendly dishes.
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Recipe Information
Ingredients
- 1 pound Boneless, skinless chicken thighs
- 0.33 cup Coconut aminos
- 2 tablespoons Pineapple juice (100% pure, no added sugar)
- 1 tablespoon Rice vinegar
- 1 teaspoon Fresh ginger, grated
- 2 cloves Garlic, minced
- 2 teaspoons Arrowroot powder
- 2 tablespoons Water
- 1 teaspoon Sesame oil (optional for flavor, omit if strictly Whole30)
- 4 cups Cauliflower rice (fresh or frozen)
- 2 cups Broccoli florets
- 1 cup Red bell pepper, sliced
- 2 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, combine coconut aminos, pineapple juice, rice vinegar, grated ginger, and minced garlic to create the teriyaki sauce base.
In another small bowl, mix arrowroot powder and water to create a slurry, and set aside.
Heat a large skillet or wok over medium heat. If using sesame oil, add it to the skillet. Otherwise, simply heat the pan and add the chicken pieces.
Cook the chicken for about 5-7 minutes, turning occasionally, until fully cooked and browned.
Add the teriyaki sauce base to the skillet with the chicken and bring to a simmer.
Stir in the arrowroot slurry to thicken the sauce, and cook for an additional 2-3 minutes until the sauce has thickened and evenly coats the chicken.
While the chicken is cooking, steam or sauté the broccoli and red bell pepper until tender-crisp, about 5-6 minutes.
In another skillet, cook the cauliflower rice over medium heat for 5 minutes, stirring occasionally, until heated through.
To assemble the bowls, divide the cauliflower rice evenly among four bowls. Top with the teriyaki chicken, steamed vegetables, and a sprinkle of green onions and sesame seeds if desired.
Serve warm and enjoy your Whole30 Teriyaki Chicken Rice Bowl!
Nutrition Facts
Calories |
344 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.7 g | 19% | |
| Saturated Fat | 3.6 g | 18% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 119 mg | 40% | |
| Sodium | 502 mg | 22% | |
| Total Carbohydrate | 19.5 g | 7% | |
| Dietary Fiber | 5.2 g | 18% | |
| Total Sugars | 10.0 g | ||
| Protein | 35.0 g | 70% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 90 mg | 7% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 873 mg | 19% | |
*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.
