Keto Teriyaki Chicken Bowl

Satisfy your cravings without breaking your keto goals with this Keto Teriyaki Chicken Bowl, a low-carb twist on a classic favorite! Tender, juicy chicken thighs are seared to perfection and tossed in a savory-sweet homemade teriyaki sauce made with coconut aminos, garlic, and a hint of ginger. Paired with vibrant broccoli, crisp bell peppers, and fluffy cauliflower rice, this dish is packed with wholesome veggies and bold flavors. Ready in just 30 minutes, it’s quick, easy, and perfect for meal prep or a weeknight dinner. Garnished with toasted sesame seeds and fresh green onions, this keto-friendly, sugar-free recipe delivers all the satisfaction of your favorite teriyaki bowl—without the carbs!

Nutriscore Rating: 76/100

Prep Time:10 mins

Cook Time:20 mins

Total Time:30 mins

Servings: 4

Ingredients

• 1 lb Chicken thighs (boneless, skinless)
• 0.33 cup Coconut aminos
• 1 tbsp Rice vinegar
• 2 tbsp Granulated erythritol (or monk fruit sweetener)
• 3 cloves Garlic (minced)
• 1 tsp Ginger (grated)
• 2 tsp Sesame oil
• 3 cups Cauliflower rice
• 2 cups Broccoli florets
• 1 medium Bell pepper (sliced)
• 2 tbsp Avocado oil
• 1 tbsp Toasted sesame seeds
• 2 tbsp Green onions (sliced)
• 0.25 tsp Xanthan gum (optional, for thickening)

Directions

Step 1

Start by slicing the chicken thighs into bite-sized pieces and set aside.

Step 2

In a small bowl, whisk together the coconut aminos, rice vinegar, granulated erythritol, minced garlic, grated ginger, and sesame oil to create your keto teriyaki sauce. If you prefer a thicker sauce, mix in the xanthan gum and whisk until smooth.

Step 3

Heat 1 tablespoon of avocado oil in a large skillet over medium-high heat. Add the chicken pieces and sauté for 6-8 minutes, or until fully cooked and golden brown on all sides. Remove the chicken and set aside.

Step 4

Using the same skillet, add the remaining 1 tablespoon of avocado oil. Toss in the broccoli florets and sliced bell pepper. Sauté for 4-5 minutes until the vegetables are tender but still crisp.

Step 5

Add the chicken back to the skillet along with the prepared teriyaki sauce. Mix everything together and let it simmer for 2-3 minutes, allowing the sauce to coat the chicken and vegetables.

Step 6

In a separate non-stick pan, lightly sauté the cauliflower rice over medium heat for 3-4 minutes until heated through. Optionally, season with a pinch of salt and pepper.

Step 7

To assemble the bowls, divide the cauliflower rice evenly among 4 serving bowls. Top with the teriyaki chicken and vegetable mixture.

Step 8

Garnish each bowl with toasted sesame seeds and sliced green onions. Serve warm and enjoy your Keto Teriyaki Chicken Bowl!

Nutrition Facts

Serving size	(1262.6g)

Amount per serving	% Daily Value*
Calories	1747.9

Total Fat 109.1g	0%
Saturated Fat 22.0g	0%
Polyunsaturated Fat 11.7g
Cholesterol 494.4mg	0%
Sodium 1953.4mg	0%
Total Carbohydrate 64.4g	0%
Dietary Fiber 16.4g	0%
Total Sugars 30.8g
Protein 135.2g	0%

Vitamin D 0IU	0%
Calcium 307.5mg	0%
Iron 9.0mg	0%
Potassium 2096.7mg	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: 55.2%

Protein: 30.4%

Carbs: 14.5%