Whole30 Teriyaki Chicken Rice

Elevate your weeknight dinner game with this Whole30 Teriyaki Chicken Rice recipe, a healthy and flavorful twist on a classic favorite! Tender, seasoned chicken breast is glazed in a savory-sweet teriyaki sauce made with coconut aminos, fresh ginger, and a touch of date paste for natural sweetness. Served over a bed of perfectly sautéed cauliflower rice, this dish is grain-free, gluten-free, and entirely Whole30-compliant. Quick and easy to prepare in just 35 minutes, it’s ideal for busy evenings or meal prep. Garnished with sliced green onions and optional sesame seeds for a pop of color and crunch, this recipe delivers bold flavors without the guilt. Perfect for those looking for a nutritious and satisfying meal that’s Paleo and Whole30-friendly!

Nutriscore Rating: 68/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 1 lb Chicken breast
• 0.5 tsp Salt
• 0.25 tsp Black pepper
• 2 tbsp Coconut oil
• 4 cups Cauliflower rice
• 0.5 cup Coconut aminos
• 1 tbsp Rice vinegar
• 2 cloves Garlic, minced
• 1 tsp Fresh ginger, grated
• 1 tbsp Date paste (or pitted dates blended with water)
• 1 tsp Arrowroot powder
• 1 tbsp Water
• 2 tbsp Green onions, sliced
• 1 tsp Sesame seeds (optional, Whole30 allows minimal use for garnish)

Directions

Step 1

Slice the chicken breast into thin strips and season with salt and pepper.

Step 2

Heat 1 tablespoon of coconut oil in a large skillet over medium-high heat. Add the chicken strips and cook for 6-8 minutes, flipping halfway, until fully cooked and lightly browned. Remove the chicken and set aside.

Step 3

In a small bowl, whisk together the coconut aminos, rice vinegar, minced garlic, grated ginger, and date paste to create the teriyaki sauce.

Step 4

In the same skillet, lower the heat to medium and pour the teriyaki sauce into the pan. Simmer for 2-3 minutes, stirring occasionally.

Step 5

In a small bowl, mix the arrowroot powder and water to create a slurry. Slowly add the slurry to the sauce while stirring to thicken it. Cook for 1-2 more minutes until the sauce reaches a glossy, slightly thick consistency.

Step 6

Add the cooked chicken back into the skillet with the sauce and toss to coat thoroughly. Remove from heat and set aside.

Step 7

In a separate skillet, heat the remaining 1 tablespoon of coconut oil over medium heat. Add the cauliflower rice and sauté for 4-5 minutes until tender but not mushy. Season lightly with salt, if desired.

Step 8

To serve, divide the cauliflower rice among 4 bowls, top with the teriyaki chicken, and garnish with sliced green onions and sesame seeds, if using.

Nutrition Facts

Serving size	(1102.1g)

Amount per serving	% Daily Value*
Calories	1232.2

Total Fat 46.1g	0%
Saturated Fat 27.2g	0%
Polyunsaturated Fat 2.7g
Cholesterol 390.1mg	0%
Sodium 4952.6mg	0%
Total Carbohydrate 66.9g	0%
Dietary Fiber 12.4g	0%
Total Sugars 44.1g
Protein 138.7g	0%

Vitamin D 0IU	0%
Calcium 219.3mg	0%
Iron 5.3mg	0%
Potassium 2355.4mg	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: 33.5%

Protein: 44.8%

Carbs: 21.6%