Low Carb Teriyaki Chicken Rice Bowl

Satisfy your cravings for a takeout classic with this flavorful Low Carb Teriyaki Chicken Rice Bowl, a healthy and guilt-free twist on a favorite dish! Succulent, perfectly seasoned chicken thighs are seared to golden perfection and coated in a homemade sugar-free teriyaki sauce infused with ginger, garlic, and a hint of sweetness from your choice of low-carb sweetener. Served over a bed of tender, sautéed cauliflower rice, this keto-friendly recipe offers all the deliciousness of a traditional teriyaki bowl without the carbs. Ready in just 35 minutes, it's the perfect quick and easy meal for busy weeknights. Garnish with sesame seeds and green onions for a beautiful finishing touch, and enjoy this wholesome, gluten-free recipe that’s as nourishing as it is satisfying!

Nutriscore Rating: 68/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 1 lb Boneless, skinless chicken thighs
• 0.5 tsp Salt
• 0.25 tsp Black pepper
• 1 tbsp Avocado oil (or any neutral oil)
• 3 cups Cauliflower rice (fresh or frozen)
• 1 tsp Sesame oil
• 0.25 cup Soy sauce (or coconut aminos for gluten-free option)
• 0.25 cup Water
• 2 tbsp Granulated sweetener (such as erythritol or monk fruit)
• 1 tsp Fresh ginger, grated
• 2 cloves Garlic, minced
• 1 tbsp Apple cider vinegar
• 1 tbsp Sesame seeds (optional, for garnish)
• 2 tbsp Green onions, sliced (optional, for garnish)

Directions

Step 1

Season the chicken thighs with salt and black pepper on both sides.

Step 2

Heat the avocado oil in a large skillet over medium-high heat. Add the chicken thighs and cook for about 4-5 minutes per side until golden brown and cooked through. Remove the chicken from the skillet and set it aside to rest for 5 minutes before slicing into strips.

Step 3

In the same skillet, reduce the heat to medium and add the soy sauce (or coconut aminos), water, granulated sweetener, grated ginger, minced garlic, and apple cider vinegar to make the teriyaki sauce. Stir well to combine and let it simmer for 3-4 minutes until slightly thickened.

Step 4

Return the sliced chicken to the skillet with the teriyaki sauce, tossing to coat each piece thoroughly. Simmer for another 2-3 minutes to allow the flavors to meld.

Step 5

While the chicken is cooking, prepare the cauliflower rice. Heat the sesame oil in a separate skillet over medium heat. Add the cauliflower rice, season lightly with salt, and sauté for 5-7 minutes until tender and lightly golden.

Step 6

To assemble the bowls, scoop a generous portion of cauliflower rice into each serving bowl. Top with teriyaki chicken and spoon any extra sauce over the top.

Step 7

Garnish with sesame seeds and sliced green onions, if desired. Serve hot and enjoy your low-carb teriyaki chicken rice bowl!

Nutrition Facts

Serving size	(1152.7g)

Amount per serving	% Daily Value*
Calories	1426.6

Total Fat 83.9g	0%
Saturated Fat 18.2g	0%
Polyunsaturated Fat 5.8g
Cholesterol 567.0mg	0%
Sodium 5357.4mg	0%
Total Carbohydrate 57.8g	0%
Dietary Fiber 11.4g	0%
Total Sugars 10.2g
Protein 133.8g	0%

Vitamin D 31.8IU	0%
Calcium 276.5mg	0%
Iron 8.2mg	0%
Potassium 3026.5mg	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: 35.2%

Carbs: 15.2%