Whole30 Teriyaki Chicken Rice Bowl

Satisfy your cravings with this flavorful and healthy Whole30 Teriyaki Chicken Rice Bowl, a perfect harmony of sweet, savory, and nutrient-packed ingredients. Tender, bite-sized chicken thighs are coated in a rich, homemade teriyaki sauce made with coconut aminos, pineapple juice, and fresh ginger, ensuring a soy-free and sugar-free twist on a classic favorite. Served over a bed of fluffy cauliflower rice and paired with vibrant broccoli florets and crisp red bell pepper, this wholesome dish is a feast for both the eyes and the palate. Ready in just 30 minutes, it’s an ideal weeknight dinner that’s gluten-free, paleo-friendly, and packed with fresh, clean flavors. Garnish with green onions and sesame seeds for a beautiful finishing touch that’s as delicious as it is healthy!

Nutriscore Rating: 81/100

Prep Time:10 mins

Cook Time:20 mins

Total Time:30 mins

Servings: 4

Ingredients

• 1 pound Boneless, skinless chicken thighs
• 0.33 cup Coconut aminos
• 2 tablespoons Pineapple juice (100% pure, no added sugar)
• 1 tablespoon Rice vinegar
• 1 teaspoon Fresh ginger, grated
• 2 cloves Garlic, minced
• 2 teaspoons Arrowroot powder
• 2 tablespoons Water
• 1 teaspoon Sesame oil (optional for flavor, omit if strictly Whole30)
• 4 cups Cauliflower rice (fresh or frozen)
• 2 cups Broccoli florets
• 1 cup Red bell pepper, sliced
• 2 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, combine coconut aminos, pineapple juice, rice vinegar, grated ginger, and minced garlic to create the teriyaki sauce base.

Step 3

In another small bowl, mix arrowroot powder and water to create a slurry, and set aside.

Step 4

Heat a large skillet or wok over medium heat. If using sesame oil, add it to the skillet. Otherwise, simply heat the pan and add the chicken pieces.

Step 5

Cook the chicken for about 5-7 minutes, turning occasionally, until fully cooked and browned.

Step 6

Add the teriyaki sauce base to the skillet with the chicken and bring to a simmer.

Step 7

Stir in the arrowroot slurry to thicken the sauce, and cook for an additional 2-3 minutes until the sauce has thickened and evenly coats the chicken.

Step 8

While the chicken is cooking, steam or sauté the broccoli and red bell pepper until tender-crisp, about 5-6 minutes.

Step 9

In another skillet, cook the cauliflower rice over medium heat for 5 minutes, stirring occasionally, until heated through.

Step 10

To assemble the bowls, divide the cauliflower rice evenly among four bowls. Top with the teriyaki chicken, steamed vegetables, and a sprinkle of green onions and sesame seeds if desired.

Step 11

Serve warm and enjoy your Whole30 Teriyaki Chicken Rice Bowl!

Nutrition Facts

Serving size	(1649.2g)

Amount per serving	% Daily Value*
Calories	1394.4

Total Fat 58.6g	0%
Saturated Fat 14.5g	0%
Polyunsaturated Fat 0g
Cholesterol 567.0mg	0%
Sodium 2063.9mg	0%
Total Carbohydrate 80.2g	0%
Dietary Fiber 22.4g	0%
Total Sugars 41.7g
Protein 140.5g	0%

Vitamin D 31.8IU	0%
Calcium 367.3mg	0%
Iron 10.2mg	0%
Potassium 3522.4mg	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: 37.4%

Protein: 39.9%

Carbs: 22.7%