Paleo Teriyaki Chicken Rice

Savor the irresistible flavors of this Paleo Teriyaki Chicken Rice, a wholesome twist on a classic favorite! Tender, juicy chicken thighs are coated in a savory-sweet homemade teriyaki sauce made with coconut aminos, unsweetened pineapple juice, and honey, delivering a naturally gluten-free and refined sugar-free delight. Paired with fragrant cauliflower rice, this recipe keeps it low-carb and paleo-friendly without sacrificing flavor. A quick arrowroot slurry thickens the sauce to perfection, creating a luscious glaze that clings to each bite. Ready in just 40 minutes, this healthy one-pan dish is topped with fresh green onions and optional sesame seeds for a delightful crunch. Perfect for busy weeknights or meal prep, this Paleo Teriyaki Chicken Rice will satisfy your cravings while keeping things light and nutritious!

Nutriscore Rating: 74/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 1 lb Chicken thighs (boneless, skinless)
• 0.25 cup Coconut aminos
• 0.25 cup Pineapple juice (unsweetened)
• 2 tbsp Honey
• 1 tbsp Rice vinegar
• 3 cloves Garlic (minced)
• 1 tsp Ginger (grated)
• 1 tsp Arrowroot powder
• 1 tbsp Water
• 2 tbsp Coconut oil
• 4 cups Cauliflower rice (store-bought or freshly riced)
• 2 stalks Green onions (sliced, for garnish)
• 1 tsp Sesame seeds (optional, for garnish)

Directions

Step 1

In a small bowl, whisk together coconut aminos, pineapple juice, honey, rice vinegar, garlic, and ginger to create the Paleo teriyaki sauce.

Step 2

In a separate small bowl, mix the arrowroot powder and water to create a slurry. Set both mixtures aside.

Step 3

Heat 1 tablespoon of coconut oil in a large skillet over medium heat. Add chicken thighs and cook for about 4-5 minutes per side, or until golden brown and cooked through. Remove the chicken and set aside.

Step 4

In the same skillet, pour in the teriyaki sauce mixture and bring it to a low simmer over medium heat.

Step 5

Stir the arrowroot slurry into the sauce and cook for 1-2 minutes until the sauce thickens. Return the chicken to the skillet, ensuring it is fully coated with the sauce. Lower the heat and let it simmer for another 5 minutes.

Step 6

In a separate pan, heat the remaining 1 tablespoon of coconut oil over medium heat. Add cauliflower rice and sauté for 5-7 minutes until tender. Season lightly with salt, if desired.

Step 7

To serve, place a generous portion of cauliflower rice on a plate, top with teriyaki chicken, and drizzle with any remaining sauce from the skillet.

Step 8

Garnish with sliced green onions and sesame seeds (if using). Serve hot and enjoy!

Nutrition Facts

Serving size	(1359.4g)

Amount per serving	% Daily Value*
Calories	1629.6

Total Fat 81.2g	0%
Saturated Fat 36.9g	0%
Polyunsaturated Fat 0.5g
Cholesterol 494.4mg	0%
Sodium 1638.8mg	0%
Total Carbohydrate 95.2g	0%
Dietary Fiber 14.4g	0%
Total Sugars 66.3g
Protein 132.9g	0%

Vitamin D 0IU	0%
Calcium 255.8mg	0%
Iron 8.0mg	0%
Potassium 3209.2mg	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: 44.5%

Protein: 32.4%

Carbs: 23.2%