Low Carb Teriyaki Chicken Bowl

Savor the bold, savory-sweet flavors of this Low Carb Teriyaki Chicken Bowl, a healthy twist on a takeout classic! Juicy, pan-seared chicken thighs are coated in a luscious homemade teriyaki sauce crafted with soy sauce (or gluten-free coconut aminos), garlic, ginger, and a touch of low-carb sweetness from erythritol or monk fruit. Paired with tender-crisp broccoli, sautéed zucchini, and fluffy cauliflower rice, this dish is perfectly balanced, nutrient-packed, and keto-friendly. With just 15 minutes of prep time and simple, wholesome ingredients, this satisfying dinner comes together in under 30 minutes. Garnish with sesame seeds and green onions for a restaurant-quality finish, and enjoy a guilt-free comfort food favorite that’s bursting with flavor!

Nutriscore Rating: 74/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 500 grams boneless, skinless chicken thighs
• 1 tablespoon olive oil
• 0.25 cup soy sauce (or coconut aminos for gluten-free)
• 1 tablespoon rice vinegar
• 2 tablespoons granulated erythritol or monk fruit sweetener
• 1 teaspoon sesame oil
• 2 cloves garlic, minced
• 1 teaspoon ginger, freshly grated
• 0.25 teaspoon xanthan gum
• 2 cups broccoli florets
• 1 medium zucchini, sliced into half-moons
• 3 cups cauliflower rice
• 1 tablespoon sesame seeds (optional, for garnish)
• 2 stalks green onions, sliced (optional, for garnish)

Directions

Step 1

Begin by preparing the teriyaki sauce: In a small bowl, whisk together the soy sauce (or coconut aminos), rice vinegar, granulated erythritol, sesame oil, garlic, and ginger. Set aside.

Step 2

Heat olive oil in a large skillet over medium-high heat. Add the chicken thighs and cook for 5-7 minutes on each side or until browned and cooked through. Remove the chicken from the skillet and set aside to rest.

Step 3

In the same skillet, reduce the heat to medium and pour in the prepared teriyaki sauce. Let it simmer for 2-3 minutes. Sprinkle in the xanthan gum while whisking continuously to thicken the sauce.

Step 4

Dice the cooked chicken thighs into bite-sized pieces and return them to the skillet. Stir to coat the chicken in the teriyaki sauce.

Step 5

In a separate skillet, steam or sauté the broccoli florets and zucchini slices until tender, about 5-7 minutes.

Step 6

Heat the cauliflower rice in another pan or microwave until warmed through.

Step 7

Assemble the bowls: Divide the cauliflower rice among 4 bowls. Top with the cooked vegetables and teriyaki chicken.

Step 8

Garnish with sesame seeds and sliced green onions if desired. Serve immediately and enjoy!

Nutrition Facts

Serving size	(1373.2g)

Amount per serving	% Daily Value*
Calories	1580.2

Total Fat 88.6g	0%
Saturated Fat 19.9g	0%
Polyunsaturated Fat 7.2g
Cholesterol 625mg	0%
Sodium 4260.2mg	0%
Total Carbohydrate 68.7g	0%
Dietary Fiber 16.4g	0%
Total Sugars 14.7g
Protein 153.0g	0%

Vitamin D 35IU	0%
Calcium 371.1mg	0%
Iron 10.5mg	0%
Potassium 2663.2mg	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: 47.3%

Protein: 36.3%

Carbs: 16.3%