Keto Teriyaki Chicken Rice Bowl with Vegetables

Savor the bold flavors and wholesome goodness of this Keto Teriyaki Chicken Rice Bowl with Vegetables! A low-carb twist on a classic favorite, this recipe swaps traditional rice for nutrient-packed cauliflower rice, creating the perfect base for juicy, teriyaki-glazed chicken and a medley of colorful sautéed vegetables like broccoli, bell peppers, and zucchini. The rich, umami-packed sauce is made with keto-friendly coconut aminos, garlic, ginger, and a hint of sweetness from granulated erythritol. Thickened to perfection with xanthan gum, it coats each bite in tantalizing flavor. Ready in just 40 minutes, this healthy, gluten-free dish is ideal for a quick weeknight dinner or meal prep. Top it off with sesame seeds and sliced green onions for a restaurant-quality finish!

Nutriscore Rating: 77/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 1 pound Chicken breast
• 2 tablespoons Olive oil
• 0.5 teaspoon Salt
• 0.5 teaspoon Black pepper
• 4 cups Cauliflower rice
• 1 cup Broccoli florets
• 1 medium Bell pepper, sliced
• 1 medium Zucchini, sliced into half moons
• 0.25 cup Coconut aminos
• 2 teaspoons Rice vinegar
• 1 teaspoon Sesame oil
• 1 tablespoon Granulated erythritol
• 2 cloves Garlic, minced
• 1 teaspoon Ginger, grated
• 0.25 teaspoon Xanthan gum
• 1 tablespoon Sesame seeds
• 2 stalks Green onions, sliced

Directions

Step 1

Heat 1 tablespoon of olive oil in a large skillet over medium heat.

Step 2

Cut the chicken breast into bite-sized pieces and season with salt and black pepper.

Step 3

Add the chicken to the skillet and cook for 6-8 minutes, or until browned and cooked through. Remove from the skillet and set aside.

Step 4

In the same skillet, heat the remaining 1 tablespoon of olive oil. Add the broccoli, bell pepper, and zucchini. Sauté for 5-7 minutes until the vegetables are tender but still slightly crisp. Remove and set aside.

Step 5

In the same skillet, heat the cauliflower rice over medium heat for 3-5 minutes until warmed through. Season lightly with salt if desired. Divide the cauliflower rice among four serving bowls.

Step 6

In a small bowl, whisk together coconut aminos, rice vinegar, sesame oil, granulated erythritol, minced garlic, and grated ginger.

Step 7

Pour the sauce into the skillet and bring to a simmer over low heat. Sprinkle the xanthan gum slowly into the sauce while whisking to thicken.

Step 8

Return the chicken to the skillet and toss to coat in the sauce. Cook for 1-2 minutes until the chicken is heated through and the sauce clings to it.

Step 9

Place the cooked vegetables over the cauliflower rice in each bowl. Top with the teriyaki-coated chicken.

Step 10

Garnish with sesame seeds and sliced green onions before serving.

Nutrition Facts

Serving size	(1507.1g)

Amount per serving	% Daily Value*
Calories	1396.5

Total Fat 64.9g	0%
Saturated Fat 11.3g	0%
Polyunsaturated Fat 12.8g
Cholesterol 390.1mg	0%
Sodium 3947.3mg	0%
Total Carbohydrate 76.6g	0%
Dietary Fiber 20.3g	0%
Total Sugars 35.3g
Protein 147.1g	0%

Vitamin D 0IU	0%
Calcium 293.3mg	0%
Iron 7.6mg	0%
Potassium 3188.9mg	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: 39.5%

Protein: 39.8%

Carbs: 20.7%