Low Carb Teriyaki Chicken Rice Bowl with Vegetables

Elevate your dinner routine with this Low Carb Teriyaki Chicken Rice Bowl with Vegetables—a wholesome, flavor-packed dish perfect for keto and low-carb lifestyles! Tender, seasoned chicken is stir-fried to perfection alongside vibrant broccoli, sweet red bell peppers, and crunchy carrots, all coated in a savory homemade teriyaki sauce made from coconut aminos, honey, garlic, and fresh ginger. Instead of traditional rice, this recipe features fluffy cauliflower rice, keeping it light yet satisfying. Garnished with scallions and sesame seeds, each bowl is a nutritious, low-carb delight that's ready in under 40 minutes. Perfect for meal prep or a quick dinner, this gluten-free and customizable recipe proves healthy eating can be absolutely delicious!

Nutriscore Rating: 76/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 1 lb Chicken breast
• 0.25 cup Coconut aminos (or low-sodium soy sauce)
• 2 tbsp Honey (or sugar-free substitute)
• 1 tbsp Rice vinegar
• 2 Garlic cloves, minced
• 1 tsp Fresh ginger, grated
• 1 tsp Sesame oil
• 4 cups Cauliflower rice
• 2 cups Broccoli florets
• 1 Red bell pepper, thinly sliced
• 1 Carrot, julienned
• 2 Scallions, sliced
• 1 tbsp Sesame seeds (optional for garnish)
• 2 tbsp Avocado oil (or olive oil)
• 0.25 tsp Salt
• 0.25 tsp Black pepper

Directions

Step 1

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

Step 2

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

Step 3

Heat 1 tablespoon of avocado oil in a large skillet or wok over medium-high heat. Add chicken pieces and cook until browned and fully cooked, about 6-8 minutes. Remove the chicken from the skillet and set aside.

Step 4

In the same skillet, add the remaining 1 tablespoon of avocado oil. Add broccoli, red bell pepper, and carrot. Sauté for 5-7 minutes until the vegetables are tender-crisp.

Step 5

Return the cooked chicken to the skillet with the vegetables. Pour the prepared teriyaki sauce over the mixture and stir to coat. Let everything simmer for 2-3 minutes until the sauce thickens slightly.

Step 6

Meanwhile, in a separate pan, heat a small amount of oil over medium heat and sauté the cauliflower rice for 4-5 minutes until tender. Season lightly with salt and pepper.

Step 7

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

Step 8

Garnish with sliced scallions and sesame seeds, if desired. Serve warm and enjoy!

Nutrition Facts

Serving size	(1471.3g)

Amount per serving	% Daily Value*
Calories	1528.2

Total Fat 64.0g	0%
Saturated Fat 10.6g	0%
Polyunsaturated Fat 8.1g
Cholesterol 390.1mg	0%
Sodium 3429.6mg	0%
Total Carbohydrate 102.9g	0%
Dietary Fiber 21.7g	0%
Total Sugars 68.3g
Protein 148.3g	0%

Vitamin D 0IU	0%
Calcium 408.3mg	0%
Iron 8.6mg	0%
Potassium 2888.7mg	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: 36.4%

Protein: 37.5%

Carbs: 26.0%