Whole30 Chicken Teriyaki Bowl

Savor the bold, wholesome flavors of the Whole30 Chicken Teriyaki Bowl, a satisfying and healthy twist on a classic favorite. This quick and easy recipe features tender, marinated chicken cooked to perfection in a tangy, sweet teriyaki sauce made with coconut aminos, pineapple juice, and fresh aromatics like garlic and ginger. Paired with vibrant stir-fried broccoli, bell peppers, and carrots, and served over a bed of fluffy cauliflower rice, this nutritious bowl is loaded with colorful veggies and free from gluten, grains, and refined sugar. Ready in just 40 minutes, this one-pan meal is perfect for meal prep or busy weeknights, offering a clean-eating delight that's Whole30-approved and utterly delicious. Top it with sliced green onions for a fresh finish, and you’ve got a dish the whole family will love!

Nutriscore Rating: 77/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 1 pound Boneless, skinless chicken breasts
• 0.5 cup Coconut aminos
• 0.25 cup Pineapple juice
• 2 tablespoons Rice vinegar
• 3 cloves Garlic, minced
• 1 tablespoon Ginger, grated
• 0.5 teaspoon Sea salt
• 0.25 teaspoon Black pepper
• 2 tablespoons Arrowroot powder
• 2 tablespoons Water
• 2 tablespoons Sesame oil
• 2 cups Broccoli florets
• 1 Bell pepper, sliced
• 1 Carrot, julienned
• 4 cups Cauliflower rice
• 2 Green onions, sliced

Directions

Step 1

Slice the chicken breasts into bite-sized pieces.

Step 2

In a medium bowl, whisk together coconut aminos, pineapple juice, rice vinegar, garlic, ginger, salt, and pepper.

Step 3

Add the sliced chicken to the bowl and marinate for at least 15 minutes.

Step 4

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

Step 5

Heat 1 tablespoon of sesame oil in a large skillet over medium-high heat.

Step 6

Add chicken (reserve marinade) to the skillet and cook for 5-7 minutes or until fully cooked. Remove from skillet and set aside.

Step 7

In the same skillet, add the reserved marinade and bring it to a simmer.

Step 8

Stir the arrowroot slurry into the simmering marinade to thicken into a sauce, about 2 minutes.

Step 9

Return the chicken to the skillet and toss it in the sauce. Let it simmer for 2 more minutes. Then remove from heat and set aside.

Step 10

In another large pan, heat the remaining tablespoon of sesame oil over medium heat.

Step 11

Add broccoli florets, bell pepper, and carrot, and stir-fry for about 5 minutes until tender-crisp.

Step 12

While vegetables are cooking, prepare cauliflower rice according to package directions or steam fresh cauliflower rice.

Step 13

To assemble the bowls, place a portion of cauliflower rice at the bottom. Top with the chicken teriyaki, sautéed vegetables, and garnish with sliced green onions.

Step 14

Serve hot and enjoy your Whole30 Chicken Teriyaki Bowl.

Nutrition Facts

Serving size	(1577.3g)

Amount per serving	% Daily Value*
Calories	1466.5

Total Fat 45.5g	0%
Saturated Fat 8.7g	0%
Polyunsaturated Fat 11.7g
Cholesterol 385.6mg	0%
Sodium 3912.0mg	0%
Total Carbohydrate 100.2g	0%
Dietary Fiber 20.8g	0%
Total Sugars 53.5g
Protein 160.2g	0%

Vitamin D 4.5IU	0%
Calcium 333.4mg	0%
Iron 9.5mg	0%
Potassium 2740.4mg	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: 28.2%

Protein: 44.2%

Carbs: 27.6%