Paleo Chicken Teriyaki with Cauliflower Rice
A simple and healthy Paleo take on classic chicken teriyaki. Uses coconut aminos for a soy-free sauce and cauliflower rice for a grain-free side.
15m prep + 25m cook4 servings
Contains sesameSOY-free
380 cal|40g protein|15g carbs|18g fat|5g fiber
Ingredients
- 1.5 lbs Chicken thighs
- 1/2 cup Coconut aminos
- 2 tbsp Rice vinegar
- 1 tbsp Ginger
- 2 cloves Garlic
- 1 tsp Sesame oil
- 4 cups Cauliflower rice
- 2 stalks Green onions
- 1 tbsp Sesame seeds
Instructions
- 1In a bowl, whisk together coconut aminos, rice vinegar, grated ginger, minced garlic, and sesame oil.
- 2Cut chicken thighs into bite-sized pieces. Marinate in the sauce for at least 15 minutes.
- 3Heat a skillet over medium-high heat. Add the marinated chicken and cook until browned and cooked through, about 8-10 minutes.
- 4While the chicken is cooking, steam or saute the cauliflower rice until tender, about 5 minutes.
- 5Serve the chicken over cauliflower rice, garnished with sliced green onions and sesame seeds.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
Related Guides
Keep reading this recipe
Open this recipe in the appSign in to continue with this recipe. No meal plan generation needed.
Want a full week of recipes like this?
Get a personalized 7-day meal plan customized for your family's specific allergens. Every recipe is cross-checked by an independent AI.
Build my free 7-day planNo credit card required.