Whole30 Teriyaki Chicken Bowl
Transform your weeknight dinner routine with this Whole30 Teriyaki Chicken Bowl, a healthy and flavor-packed alternative to traditional takeout. Tender, bite-sized chicken thighs are perfectly pan-seared and coated in a luscious, homemade teriyaki sauce crafted from coconut aminos, unsweetened pineapple juice, and fragrant fresh ginger. Served atop fluffy cauliflower rice and paired with vibrant steamed broccoli and julienned carrots, this dish is a nutrient-rich, gluten-free, and paleo-friendly meal that's as satisfying as it is wholesome. Ready in just 40 minutes, this recipe is ideal for busy nights and meal prepping alike, offering bold flavors with none of the guilt. Garnish with sesame seeds for an optional crunch and a pop of texture, and you'll have a complete Whole30-compliant dinner that’s perfect for the whole family!
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Ingredients
- 1 pound chicken thighs (boneless, skinless)
- 0.5 cup coconut aminos
- 0.25 cup pineapple juice (unsweetened)
- 2 tablespoons rice vinegar
- 3 cloves garlic cloves (minced)
- 1 teaspoon fresh ginger (grated)
- 1 tablespoon arrowroot powder
- 2 tablespoons water
- 1 tablespoon coconut oil
- 4 cups cauliflower rice
- 1 cup carrots (julienned)
- 2 cups broccoli florets
- 2 stalks green onions (sliced)
- 1 teaspoon sesame seeds (optional, for garnish)
Directions
Step 1
Cut the chicken thighs into bite-sized pieces and set aside.
Step 2
In a small bowl, whisk together the coconut aminos, pineapple juice, rice vinegar, minced garlic, and grated ginger to make the teriyaki sauce.
Step 3
In a separate small bowl, mix the arrowroot powder and water to create a slurry.
Step 4
Heat the coconut oil in a large skillet over medium-high heat. Add the chicken pieces and cook for 6-8 minutes until lightly browned and cooked through. Remove the chicken from the skillet and set aside.
Step 5
In the same skillet, pour in the teriyaki sauce mixture and bring it to a gentle simmer. Slowly whisk in the arrowroot slurry and cook for 2-3 minutes until the sauce thickens.
Step 6
Return the cooked chicken to the skillet, stirring to coat the pieces evenly in the teriyaki sauce. Simmer for another 2-3 minutes, then remove from heat.
Step 7
Meanwhile, steam the broccoli florets and carrots until tender-crisp, about 3-5 minutes.
Step 8
In a separate pan, sauté the cauliflower rice over medium heat for 5-7 minutes until warmed through and slightly tender.
Step 9
Assemble the bowls by dividing the cauliflower rice evenly among serving bowls. Top with the teriyaki chicken, steamed vegetables, and sliced green onions.
Step 10
Optional: Garnish with sesame seeds and serve immediately. Enjoy your Whole30-compliant teriyaki chicken bowl!
Nutrition Facts
| Serving size | (1567.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1543.9 |
| Total Fat 66.3g | 0% |
| Saturated Fat 25.5g | 0% |
| Polyunsaturated Fat 0.2g | |
| Cholesterol 494.4mg | 0% |
| Sodium 2853.5mg | 0% |
| Total Carbohydrate 97.9g | 0% |
| Dietary Fiber 21.9g | 0% |
| Total Sugars 52.3g | |
| Protein 138.2g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 381.8mg | 0% |
| Iron 9.7mg | 0% |
| Potassium 2829.2mg | 0% |
Source of Calories