Paleo Teriyaki Chicken Rice Bowl

Transform your mealtime with this wholesome and flavor-packed Paleo Teriyaki Chicken Rice Bowl! Featuring tender, bite-sized chicken thighs coated in a luscious homemade teriyaki sauce made with coconut aminos, honey, and fresh ginger, this recipe delivers sweet and savory perfection with every bite. Served over fluffy and nutrient-rich cauliflower rice, it’s a grain-free, dairy-free, and gluten-free delight designed to fit seamlessly into a paleo lifestyle. Quick and easy to prepare in just 40 minutes, this healthy bowl is topped with crisp green onions and optional sesame seeds for a restaurant-quality finish. Perfect for meal prep or weeknight dinners, this dish promises bold flavors and guilt-free indulgence in every bite.

Nutriscore Rating: 73/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 1 pound boneless, skinless chicken thighs
• 0.5 cup coconut aminos
• 2 tablespoons honey
• 1 tablespoon apple cider vinegar
• 2 cloves garlic, minced
• 1 teaspoon fresh ginger, grated
• 2 teaspoons arrowroot powder
• 2 tablespoons water
• 4 cups cauliflower rice
• 2 tablespoons olive oil
• 2 stalks green onions, sliced
• 1 teaspoon sesame seeds (optional)

Directions

Step 1

Cut the boneless, skinless chicken thighs into bite-sized pieces and set aside.

Step 2

In a small bowl, whisk together coconut aminos, honey, apple cider vinegar, minced garlic, and grated ginger to create the Paleo teriyaki sauce.

Step 3

In a separate small bowl, mix the arrowroot powder with 2 tablespoons of water to create a slurry. Set aside for later use to thicken the sauce.

Step 4

Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken pieces and cook for 6-8 minutes, turning occasionally, until golden brown and fully cooked. Remove the chicken from the skillet and set aside.

Step 5

In the same skillet, reduce the heat to medium and pour in the teriyaki sauce mixture. Allow it to simmer for 2-3 minutes.

Step 6

Stir the arrowroot slurry into the sauce and cook for an additional 1-2 minutes, stirring constantly, until the sauce has thickened.

Step 7

Add the cooked chicken back into the skillet and toss to coat with the thickened teriyaki sauce. Let it heat through for about 2 minutes.

Step 8

In another skillet, heat the remaining tablespoon of olive oil over medium heat. Add the cauliflower rice and sauté for 5-7 minutes, stirring occasionally, until tender but not mushy.

Step 9

Assemble the Paleo Teriyaki Chicken Rice Bowls by dividing the cooked cauliflower rice among 4 bowls. Top with the teriyaki chicken, sliced green onions, and an optional sprinkle of sesame seeds.

Step 10

Serve immediately and enjoy your healthy, flavorful Paleo Teriyaki Chicken Rice Bowl!

Nutrition Facts

Serving size	(1160.9g)

Amount per serving	% Daily Value*
Calories	1630.8

Total Fat 80.0g	0%
Saturated Fat 18.2g	0%
Polyunsaturated Fat 2.7g
Cholesterol 567.0mg	0%
Sodium 2690.1mg	0%
Total Carbohydrate 93.3g	0%
Dietary Fiber 11.6g	0%
Total Sugars 69.0g
Protein 129.7g	0%

Vitamin D 31.8IU	0%
Calcium 228.8mg	0%
Iron 7.7mg	0%
Potassium 2128.8mg	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: 44.7%

Protein: 32.2%

Carbs: 23.2%