Paleo Teriyaki Chicken Rice Bowl with Vegetables

Savor the bold, guilt-free flavors of this Paleo Teriyaki Chicken Rice Bowl with Vegetables—a wholesome twist on a classic favorite! Juicy, golden-brown chicken breast is coated in a luscious homemade teriyaki sauce made from coconut aminos, pineapple juice, and raw honey, offering the perfect balance of sweet and savory. Nestled on a bed of low-carb cauliflower rice and paired with vibrant sautéed vegetables like broccoli, carrots, and red bell peppers, this dish is as nourishing as it is satisfying. Finished with a sprinkle of sesame seeds and fresh green onions, this 40-minute paleo-friendly meal is ideal for clean eating and meal prep. Perfect for those following a gluten-free, grain-free, or dairy-free lifestyle, this recipe guarantees big flavor without compromise!

Nutriscore Rating: 77/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 1 pound Chicken breast
• 0.5 cup Coconut aminos
• 0.25 cup Pineapple juice
• 2 tablespoons Raw honey
• 1 teaspoon Fresh ginger, grated
• 2 cloves Garlic, minced
• 1 teaspoon Arrowroot powder
• 2 teaspoons Water
• 4 cups Cauliflower rice
• 2 cups Broccoli florets
• 1 cup Carrot, julienned
• 1 cup Red bell pepper, sliced
• 2 tablespoons Coconut oil
• 1 tablespoon Sesame seeds
• 2 tablespoons Green onions, chopped

Directions

Step 1

In a small bowl, whisk together the coconut aminos, pineapple juice, honey, grated ginger, and minced garlic to prepare the teriyaki sauce.

Step 2

In another small container, mix the arrowroot powder with water to create a slurry. Set it aside.

Step 3

Cut the chicken breast into bite-sized pieces and season lightly with salt and pepper.

Step 4

Heat 1 tablespoon of coconut oil in a large skillet over medium heat. Add the chicken and cook until golden brown and fully cooked, about 8 minutes. Remove the chicken from the skillet and set aside.

Step 5

In the same skillet, add the teriyaki sauce mixture. Bring it to a gentle simmer over medium heat, then stir in the arrowroot slurry to thicken the sauce. Cook for an additional 2-3 minutes, stirring constantly, until the sauce is glossy and thickened.

Step 6

Return the cooked chicken to the skillet and toss to coat evenly with the teriyaki sauce. Remove from heat and cover to keep warm.

Step 7

In another skillet, heat the remaining tablespoon of coconut oil over medium heat. Add the broccoli, carrots, and red bell pepper. Sauté the vegetables until they are tender-crisp, about 5-7 minutes. Season with a pinch of salt, if desired.

Step 8

While the vegetables are cooking, prepare the cauliflower rice by heating it in a separate skillet or microwave as per package instructions (or pulse fresh cauliflower florets in a food processor and sauté until softened).

Step 9

To assemble the bowls, divide the cauliflower rice among 4 serving bowls. Top each with teriyaki chicken and sautéed vegetables.

Step 10

Garnish each bowl with sesame seeds and chopped green onions. Serve immediately and enjoy your flavorful paleo teriyaki chicken rice bowl!

Nutrition Facts

Serving size	(1721.6g)

Amount per serving	% Daily Value*
Calories	1584.0

Total Fat 50.4g	0%
Saturated Fat 27.9g	0%
Polyunsaturated Fat 4.8g
Cholesterol 390.1mg	0%
Sodium 3972.8mg	0%
Total Carbohydrate 136.2g	0%
Dietary Fiber 25.2g	0%
Total Sugars 91.3g
Protein 149.3g	0%

Vitamin D 0IU	0%
Calcium 356.4mg	0%
Iron 8.0mg	0%
Potassium 3320.9mg	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: 28.4%

Protein: 37.4%

Carbs: 34.1%