Paleo Oyakodon

Transform your weeknight dinner routine with this delicious and wholesome Paleo Oyakodon, a healthy twist on the classic Japanese comfort food. This grain-free recipe swaps traditional white rice for tender cauliflower rice, making it perfect for paleo and low-carb lifestyles. Succulent, bite-sized chicken thighs are simmered in a flavorful sauce made with coconut aminos, chicken broth, and a touch of natural coconut sugar, then gently layered with silky eggs for a satisfying dish that's both hearty and nourishing. Finished with a fresh sprinkle of green onions and cilantro, this one-pan wonder is ready in just 35 minutes, making it an easy, protein-packed meal you'll want to savor time and time again. Perfect for meal prep or a cozy family dinner, this Paleo Oyakodon offers rich umami flavors with none of the guilt.

Nutriscore Rating: 73/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 1 pound boneless, skinless chicken thighs
• 4 tablespoons coconut aminos
• 1 cup chicken broth
• 1 teaspoon coconut sugar
• 1 medium onion
• 4 whole eggs
• 4 cups cauliflower rice
• 2 stalks green onions
• 2 tablespoons fresh cilantro leaves
• 0.5 teaspoon salt
• 0.25 teaspoon pepper

Directions

Step 1

Start by preparing the cauliflower rice. If using fresh cauliflower, rice it using a food processor until it resembles grains of rice. Set aside.

Step 2

Slice the onion thinly and set aside. Chop the green onions and fresh cilantro for garnish.

Step 3

Cut the chicken thighs into bite-sized pieces, approximately 1-inch cubes.

Step 4

In a medium-sized skillet, combine the coconut aminos, chicken broth, and coconut sugar. Stir to dissolve the sugar.

Step 5

Add the sliced onion to the skillet and bring the mixture to a simmer over medium heat.

Step 6

Once simmering, add the chicken pieces to the skillet, spreading them out in a single layer. Season with salt and pepper.

Step 7

Cover the skillet and cook the chicken for about 8-10 minutes, until fully cooked through and tender.

Step 8

While the chicken is cooking, beat the eggs in a bowl until well combined.

Step 9

When the chicken is cooked, reduce the heat to low and pour the beaten eggs over the chicken and onion in the skillet. Do not stir.

Step 10

Cover the skillet again and let the eggs cook gently for 2-3 minutes, or until just set but still slightly runny.

Step 11

In a separate pan, lightly sauté the cauliflower rice over medium heat for about 5 minutes, or until tender. Season with a pinch of salt if desired.

Step 12

To serve, place a portion of cauliflower rice in each bowl, top with the chicken and egg mixture, making sure to include some of the liquid from the skillet.

Step 13

Garnish each bowl with chopped green onions and fresh cilantro leaves.

Step 14

Serve immediately while hot and enjoy your Paleo Oyakodon!

Nutrition Facts

Serving size	(1598.8g)

Amount per serving	% Daily Value*
Calories	1532.7

Total Fat 70.1g	0%
Saturated Fat 19.9g	0%
Polyunsaturated Fat 0.0g
Cholesterol 1311.0mg	0%
Sodium 3664.6mg	0%
Total Carbohydrate 61.3g	0%
Dietary Fiber 13.3g	0%
Total Sugars 35.1g
Protein 159.3g	0%

Vitamin D 195.8IU	0%
Calcium 358.8mg	0%
Iron 11.5mg	0%
Potassium 2849.1mg	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: 41.7%

Protein: 42.1%

Carbs: 16.2%