Paleo Teriyaki Chicken Bowl

Satisfy your cravings for Asian-inspired flavors with this vibrant and healthy Paleo Teriyaki Chicken Bowl! Juicy chicken thighs are coated in a sweet and tangy homemade teriyaki sauce made with coconut aminos, pineapple juice, and a touch of honey, offering a gluten-free and soy-free alternative to traditional recipes. This nutrient-packed bowl features fluffy cauliflower rice, crisp-tender broccoli, and carrots, all beautifully seasoned and quick to prepare. Garnished with sesame seeds and fresh green onions, it’s a flavorful, guilt-free dinner that’s ready in just 35 minutes. Perfect for meal prep or a wholesome family meal, this recipe delivers all the umami richness you love while staying paleo-friendly.

Nutriscore Rating: 78/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 1 lb Chicken thighs (boneless, skinless)
• 0.25 cup Coconut aminos
• 0.25 cup Pineapple juice (unsweetened)
• 1 tbsp Apple cider vinegar
• 1 tsp Ginger (freshly grated)
• 2 cloves Garlic (minced)
• 1 tbsp Honey
• 1 tsp Arrowroot powder
• 1 tbsp Water
• 3 cups Cauliflower rice (fresh or frozen)
• 2 cups Broccoli (chopped into florets)
• 1 cup Carrots (julienned or sliced thinly)
• 1 tbsp Coconut oil
• 1 tsp Sesame seeds (optional, for garnish)
• 2 tbsp Green onions (sliced, for garnish)

Directions

Step 1

In a medium bowl, whisk together the coconut aminos, pineapple juice, apple cider vinegar, grated ginger, minced garlic, and honey. Set aside.

Step 2

Heat a large skillet over medium heat and melt the coconut oil. Add the chicken thighs and cook for 4-5 minutes per side, or until golden brown and cooked through. Remove the chicken from the skillet and set it aside.

Step 3

In the same skillet, add the teriyaki sauce mixture. Bring it to a simmer over medium heat.

Step 4

In a small bowl, whisk together the arrowroot powder and water to create a slurry. Slowly add the slurry to the simmering sauce, stirring constantly until the sauce thickens (about 2 minutes).

Step 5

Slice the cooked chicken thighs into strips and return them to the skillet, tossing them in the thickened teriyaki sauce to coat evenly. Lower the heat and let the chicken warm through while you prepare the sides.

Step 6

In a separate skillet or wok, heat 1 tablespoon of coconut oil over medium heat. Add the broccoli and carrots, cooking for 3-5 minutes until tender but still crisp. Remove from the heat.

Step 7

Steam or sauté the cauliflower rice in a large pan over medium heat for 5-7 minutes until tender. Season lightly with salt if desired.

Step 8

Assemble the bowls by dividing the cauliflower rice evenly among four bowls. Top each bowl with the teriyaki chicken, sautéed vegetables, and a sprinkle of sesame seeds and green onions for garnish.

Step 9

Serve warm and enjoy your Paleo Teriyaki Chicken Bowl!

Nutrition Facts

Serving size	(1447.4g)

Amount per serving	% Daily Value*
Calories	1505.4

Total Fat 67.6g	0%
Saturated Fat 25.6g	0%
Polyunsaturated Fat 0.2g
Cholesterol 494.4mg	0%
Sodium 1731.7mg	0%
Total Carbohydrate 91.6g	0%
Dietary Fiber 18.9g	0%
Total Sugars 54.3g
Protein 135.2g	0%

Vitamin D 0IU	0%
Calcium 335.2mg	0%
Iron 8.9mg	0%
Potassium 3645.9mg	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: 40.1%

Protein: 35.7%

Carbs: 24.2%