Whole30 Teriyaki Chicken Rice Bowl with Vegetables
Savor the vibrant flavors of this Whole30 Teriyaki Chicken Rice Bowl with Vegetables, a healthy twist on a classic favorite that's packed with nutrients and free of refined sugars. Tender, golden-brown chicken thighs are coated in a homemade teriyaki sauce made from coconut aminos, unsweetened pineapple juice, and fresh ginger, delivering that signature sweet-savory flavor in an entirely Whole30-compliant way. Paired with crisp stir-fried vegetables like broccoli, carrots, and red bell peppers, and served atop warm cauliflower rice, this dish is both satisfying and light. Ready in just 40 minutes, it's perfect for meal prep or weeknight dinners! Garnish with fresh scallions and sesame seeds for a beautiful finish—it's a wholesome, flavorful meal that's as visually stunning as it is delicious.
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Recipe Information
Ingredients
- 1 lb Boneless, skinless chicken thighs
- 0.5 cup Coconut aminos
- 0.25 cup Pineapple juice (unsweetened)
- 2 tbsp Rice vinegar
- 3 cloves Garlic, minced
- 1 tsp Fresh ginger, grated
- 1 tbsp Arrowroot powder
- 2 tbsp Water
- 4 cups Cauliflower rice
- 2 cups Broccoli, cut into florets
- 1 cup Carrots, julienned
- 1 medium Red bell pepper, sliced
- 2 tbsp Coconut oil
- 2 Scallions, sliced thinly
- 1 tsp Sesame seeds (optional for garnish)
Instructions
In a small bowl, whisk together coconut aminos, pineapple juice, rice vinegar, minced garlic, and grated ginger to make the teriyaki sauce.
Heat a large skillet over medium-high heat and add 1 tablespoon of coconut oil. Once hot, add the chicken thighs and cook for 5-7 minutes per side, or until fully cooked and golden brown. Remove from the skillet and set aside. Let the chicken rest for 5 minutes before slicing into bite-sized pieces.
In the same skillet, add the remaining 1 tablespoon of coconut oil. Stir-fry the broccoli, carrots, and red bell pepper for 3-5 minutes until tender but still crisp.
While the vegetables are cooking, mix the arrowroot powder with water to create a slurry. Slowly pour the slurry into the teriyaki sauce mixture and whisk until thickened.
Add the cooked chicken back into the skillet with the vegetables. Pour the thickened teriyaki sauce over the chicken and vegetables, stirring to coat everything evenly. Allow to simmer for 2-3 minutes.
In a separate pan, heat the cauliflower rice over medium heat for 3-5 minutes, stirring occasionally, until warmed through.
Spoon the cauliflower rice into serving bowls and top with the teriyaki chicken and vegetables.
Garnish the bowls with sliced scallions and sesame seeds, if desired. Serve immediately and enjoy!
Nutrition Facts
Calories |
1726 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 81.3 g | 104% | |
| Saturated Fat | 37.2 g | 186% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 567 mg | 189% | |
| Sodium | 2890 mg | 126% | |
| Total Carbohydrate | 108.6 g | 39% | |
| Dietary Fiber | 24.8 g | 89% | |
| Total Sugars | 58.4 g | ||
| Protein | 138.0 g | 276% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 399 mg | 31% | |
| Iron | 10.0 mg | 56% | |
| Potassium | 3658 mg | 78% | |
*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.
