Paleo Chicken Teriyaki Bowl

Elevate your weeknight dinner game with this Paleo Chicken Teriyaki Bowl, a healthier twist on the classic dish. Bursting with savory-sweet flavors, this recipe swaps traditional soy sauce for coconut aminos and uses honey and apple cider vinegar to create a perfectly balanced, paleo-friendly teriyaki sauce. Tender, caramelized chicken thighs are paired with vibrant veggies like crisp broccoli and julienned carrots, all served atop fluffy, low-carb cauliflower rice. Finished with a sprinkle of green onions and toasted sesame seeds, this simple yet satisfying meal is a gluten-free, dairy-free, and guilt-free delight. Ready in just 45 minutes, it’s a wholesome option that’s perfect for busy nights while keeping your meal prep on point!

Nutriscore Rating: 72/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 4

Ingredients

• 1 pound boneless skinless chicken thighs
• 0.5 cup coconut aminos
• 2 tablespoons honey
• 1 tablespoon apple cider vinegar
• 1 tablespoon ginger, minced
• 2 cloves garlic, minced
• 1 teaspoon sesame oil
• 4 cups cauliflower rice
• 2 cups broccoli florets
• 1 cup carrot, julienned
• 4 pieces green onions, sliced
• 1 tablespoon toasted sesame seeds
• 2 tablespoons coconut oil
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper

Directions

Step 1

In a medium bowl, whisk together the coconut aminos, honey, apple cider vinegar, minced ginger, minced garlic, and sesame oil to create the teriyaki sauce.

Step 2

Cut the chicken thighs into bite-sized pieces and place them in a separate bowl. Pour half of the teriyaki sauce over the chicken and let it marinate for at least 15 minutes, reserving the rest of the sauce for later.

Step 3

Heat 1 tablespoon of coconut oil in a large skillet over medium-high heat. Add the marinated chicken and cook for 5-7 minutes, stirring occasionally, until the chicken is cooked through and slightly caramelized. Remove the chicken from the skillet and set aside.

Step 4

In the same skillet, add another tablespoon of coconut oil. Add the broccoli florets and cook for 4-5 minutes until they are bright green and tender-crisp.

Step 5

Add the julienned carrot to the skillet and cook for an additional 2 minutes.

Step 6

Once the vegetables are cooked, add the remaining teriyaki sauce and the cooked chicken back into the skillet. Stir everything together and let it simmer for another 2-3 minutes until heated through.

Step 7

In a separate large skillet, add a drizzle of coconut oil and heat over medium heat. Add the cauliflower rice and season with salt and pepper. Cook for 5-7 minutes, stirring occasionally, until the cauliflower is tender.

Step 8

To serve, divide the cauliflower rice among four bowls. Top each bowl with equal portions of the chicken and vegetable mixture.

Step 9

Garnish each bowl with sliced green onions and toasted sesame seeds before serving.

Nutrition Facts

Serving size	(1564.7g)

Amount per serving	% Daily Value*
Calories	1476.6

Total Fat 74.7g	0%
Saturated Fat 33.7g	0%
Polyunsaturated Fat 6.3g
Cholesterol 384.7mg	0%
Sodium 4051.3mg	0%
Total Carbohydrate 121.1g	0%
Dietary Fiber 22.9g	0%
Total Sugars 81.3g
Protein 90.2g	0%

Vitamin D 0IU	0%
Calcium 424.6mg	0%
Iron 10.0mg	0%
Potassium 2650.1mg	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: 44.3%

Protein: 23.8%

Carbs: 31.9%