Keto Chicken Teriyaki Bowl

Satisfy your cravings for a savory, low-carb meal with this flavorful Keto Chicken Teriyaki Bowl! Perfectly tender chicken thighs are simmered in a rich, homemade teriyaki sauce made with coconut aminos, garlic, and ginger for a healthy, keto-friendly twist on a classic favorite. Served over fluffy cauliflower rice and paired with vibrant, sautéed broccoli and red bell peppers, this dish is as visually stunning as it is delicious. Topped with fresh scallions and a sprinkle of sesame seeds, this quick and easy recipe is ideal for busy weeknights or meal prep. Ready in just 50 minutes and packed with protein and wholesome vegetables, this one-bowl wonder proves that healthy eating can be incredibly satisfying!

Nutriscore Rating: 77/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 500 grams Boneless, skinless chicken thighs
• 60 ml Coconut aminos
• 15 ml Rice vinegar
• 30 grams Erythritol sweetener
• 2 cloves Garlic, minced
• 1 teaspoon Ginger, grated
• 1 tablespoon Sesame oil
• 2 tablespoons Olive oil
• 400 grams Cauliflower florets
• 200 grams Broccoli florets
• 1 medium Red bell pepper, sliced
• 2 stalks Scallions, sliced
• 2 teaspoons Sesame seeds

Directions

Step 1

Cut the chicken thighs into bite-sized pieces and set aside.

Step 2

In a small bowl, whisk together the coconut aminos, rice vinegar, erythritol sweetener, minced garlic, grated ginger, and sesame oil to create the teriyaki sauce. Set aside.

Step 3

Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken pieces and cook until browned on all sides, about 5-7 minutes.

Step 4

Pour the prepared teriyaki sauce over the chicken in the skillet. Lower the heat to medium and let simmer for 10 minutes, stirring occasionally until the sauce thickens and the chicken is cooked through.

Step 5

While the chicken is cooking, pulse the cauliflower florets in a food processor until they resemble rice.

Step 6

In another large skillet, heat the remaining tablespoon of olive oil over medium heat. Add the cauliflower rice and cook for 5-7 minutes, stirring occasionally, until it is tender but not mushy. Remove from the pan and set aside.

Step 7

In the same skillet, add the broccoli florets and sliced red bell pepper. Sauté for 3-5 minutes until the vegetables are crisp-tender.

Step 8

To assemble the bowls, place a portion of cauliflower rice at the bottom of each bowl. Top with the cooked chicken teriyaki and sautéed vegetables.

Step 9

Garnish each bowl with sliced scallions and a sprinkle of sesame seeds before serving.

Step 10

Enjoy your Keto Chicken Teriyaki Bowl!

Nutrition Facts

Serving size	(1409.5g)

Amount per serving	% Daily Value*
Calories	1721.8

Total Fat 101.3g	0%
Saturated Fat 22.0g	0%
Polyunsaturated Fat 9.9g
Cholesterol 625mg	0%
Sodium 1710.8mg	0%
Total Carbohydrate 83.7g	0%
Dietary Fiber 16.9g	0%
Total Sugars 27.9g
Protein 148.0g	0%

Vitamin D 35IU	0%
Calcium 290.0mg	0%
Iron 9.5mg	0%
Potassium 2773.6mg	0%

*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.

Source of Calories

Fat: 49.6%

Protein: 32.2%

Carbs: 18.2%