Whole30 Teriyaki Chicken Rice Bowl with Vegetables

Elevate your weeknight meal prep with this Whole30 Teriyaki Chicken Rice Bowl with Vegetables, a flavorful and nutrient-packed dish that’s as satisfying as it is healthy. This grain-free twist on a classic favorite swaps traditional rice for fluffy cauliflower rice, perfectly complemented by tender chicken thighs and a vibrant medley of broccoli, carrots, and red bell peppers. The homemade teriyaki sauce, made with coconut aminos, unsweetened pineapple juice, and fresh ginger, adds a naturally sweet and tangy flavor while remaining Whole30-compliant. Quick to prepare in just 40 minutes, this wholesome bowl is perfect for meal prep or a fresh, filling dinner. Garnish with scallions and sesame seeds for a beautiful, crave-worthy presentation.

Nutriscore Rating: 77/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 1 lb Boneless, skinless chicken thighs
• 0.5 cup Coconut aminos
• 0.25 cup Pineapple juice (unsweetened)
• 2 tbsp Rice vinegar
• 3 cloves Garlic, minced
• 1 tsp Fresh ginger, grated
• 1 tbsp Arrowroot powder
• 2 tbsp Water
• 4 cups Cauliflower rice
• 2 cups Broccoli, cut into florets
• 1 cup Carrots, julienned
• 1 medium Red bell pepper, sliced
• 2 tbsp Coconut oil
• 2 Scallions, sliced thinly
• 1 tsp Sesame seeds (optional for garnish)

Directions

Step 1

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

Step 2

Heat a large skillet over medium-high heat and add 1 tablespoon of coconut oil. Once hot, add the chicken thighs and cook for 5-7 minutes per side, or until fully cooked and golden brown. Remove from the skillet and set aside. Let the chicken rest for 5 minutes before slicing into bite-sized pieces.

Step 3

In the same skillet, add the remaining 1 tablespoon of coconut oil. Stir-fry the broccoli, carrots, and red bell pepper for 3-5 minutes until tender but still crisp.

Step 4

While the vegetables are cooking, mix the arrowroot powder with water to create a slurry. Slowly pour the slurry into the teriyaki sauce mixture and whisk until thickened.

Step 5

Add the cooked chicken back into the skillet with the vegetables. Pour the thickened teriyaki sauce over the chicken and vegetables, stirring to coat everything evenly. Allow to simmer for 2-3 minutes.

Step 6

In a separate pan, heat the cauliflower rice over medium heat for 3-5 minutes, stirring occasionally, until warmed through.

Step 7

Spoon the cauliflower rice into serving bowls and top with the teriyaki chicken and vegetables.

Step 8

Garnish the bowls with sliced scallions and sesame seeds, if desired. Serve immediately and enjoy!

Nutrition Facts

Serving size	(1700.3g)

Amount per serving	% Daily Value*
Calories	1725.8

Total Fat 81.3g	0%
Saturated Fat 37.2g	0%
Polyunsaturated Fat 0.5g
Cholesterol 567.0mg	0%
Sodium 2890.4mg	0%
Total Carbohydrate 108.6g	0%
Dietary Fiber 24.8g	0%
Total Sugars 58.4g
Protein 138.0g	0%

Vitamin D 31.8IU	0%
Calcium 399.1mg	0%
Iron 10.0mg	0%
Potassium 3657.5mg	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: 42.6%

Protein: 32.1%

Carbs: 25.3%