Chicken Teriyaki Bowl
These Chicken Teriyaki Bowls take just 30 minutes to make and are loaded with oven roasted chicken smothered in a homemade teriyaki sauce, broccoli, cauliflower rice and pickled cucumbers! They are loaded with flavour and make great leftovers, so be sure to make extra! These teriyaki bowls are Whole30, Paleo, Grain Free, Gluten Free, Dairy Free and Specific Carbohydrate Diet Legal.
WHY YOU ARE GOING TO LOVE THIS TERIYAKI CHICKEN BOWL
- So much flavour! These bowls are loaded with salty, sweet, umami and acidic flavour
- They take just 30 minutes to make start to finish! Perfect for weeknight dinner
- Great for a make ahead meal, everything can be prepped up to a day in advance so all you need is 5 minutes to assemble the bowls before eating
- They are low carb, Whole30, Paleo, Grain Free and Gluten Free too!
- The roasted broccoli is ridiculously good!
- The pickled cucumber are so tasty and leftovers can be enjoyed as a snack or with other meals
WHAT’S IN THE TERIYAKI SAUCE:
The teriyaki sauce contains just a handful of ingredients and can easily be made Whole30. I recommend combining everything into a blender to ensure the garlic, ginger and dates (if using) are completely blended into a puree. The sauce contains
- Coconut aminos: Feel free to swap the coconut aminos for tamari or soy sauce depending on food intolerances/allergies
- Apple cider vinegar: Can be substituted for rice vinegar
- Honey – it can be substituted for other sweeteners such as maple syrup, or 2 medjool dates for anyone doing a Whole30. I recommend soaking the medjool dates in hot water for a few minutes before adding them to the blender.
- Ginger: use the real stuff, not jarred!
- Fish Sauce: Although not required (because I’ve found some people don’t like fish sauce) it adds a nice saltiness to the sauce.
IS THIS CHICKEN TERIYAKI BOWL SPICY?
Not at all, there is only a pinch of chili flakes in the broccoli but otherwise the dish is very mild. If you like things with a bit of spice, feel free to add a red chili pepper into the teriyaki sauce and blending it with the other ingredients, or alternatively you can use red chili flakes.
CAN I USE CHICKEN BREASTS INSTEAD OF THIGHS?
You definitely can! I prefer using chicken thighs because they are more flavourful than breasts and tend to stay moist even when overcooked. If using chicken breasts, cut them in half to reduce cooking time and ensure they are done at the same time as the broccoli.
HOW TO MAKE THE PICKLED CUCUMBERS
I find that the acidity of the pickled cucumbers is a refreshing contrast to the teriyaki chicken and roasted broccoli. The pickled cucumbers are incredibly easy to make and require just a few ingredients. Cut half a cucumber into thin slices and then place them in a bowl with vinegar (apple cider or rice), coconut aminos and sesame oil plus a spoonful of white or black sesame seeds. The longer you leave the cucumbers to marinate the more tender and “pickled’ they will be. I recommend leaving the pickles in the sauce for a minimum of 15 minutes and up to a day.
WHAT SIZE SHEET PAN SHOULD I USE?
I recommend using a sheet pan at least 12 x 17 inches in size. The larger the sheet pan the more spread out the chicken and broccoli will be, helping to ensure that they are evenly cooked and nicely brown on the edges.
CAN I ADD OTHER VEGETABLES?
If you would like to add more veggies to these chicken teriyaki bowls there are quite a few options. To the sheet pan you can add asparagus, green beans, thin strips of bell pepper, halved brussels sprouts or sliced zucchini.
CAN I USE FROZEN CAULIFLOWER RICE?
You absolutely can! I always have a bag of cauliflower rice in my freezer for those times I am in a pinch. Frozen cauliflower rice contains more moisture than fresh, so I recommend thawing the cauliflower rice on the countertop or in the microwave before squeezing it with a dish towel or cheese cloth to remove as much of the excess moisture as possible. Remove the liquid will help prevent the cauliflower rice from becoming mushy when cooked.
CAN I MAKE THIS CHICKEN TERIYAKI BOWL IN ADVANCE?
This is a great make ahead recipe. The chicken and broccoli as well as the cauliflower rice can all be cooked up to two days in advance. The teriyaki sauce and the pickled cucumbers can also be made a day in advance. This is a great dish to prep for nights when everyone in the family is eating dinner at different times, everyone can assemble their bowls, reheat them in the microwave and top with the pickled cucumber before eating.
WHAT ABOUT LEFTOVERS?
Leftovers will last for up to 3 days in the fridge. I recommend reheating leftovers in the microwave or alternatively placing the cauliflower rice, chicken and broccoli on a sheet pan and warming it in the oven at 350 degrees Fahrenheit for 10 minutes. If you are looking for a fun way to switch up the leftovers, roughly chop the chicken and broccoli into smaller pieces and toss it into a pan with the cauliflower rice, carrot and any excess teriyaki sauce. Serve it as a fried rice bowl with the pickled cucumber on top.
Here are a few more Asian inspired chicken recipes that you might enjoy:
If you make this recipe let me know in the comment section below, I would love to hear what you think or take a photo and tag me (@everylastbite_) on Instagram, I love seeing your photos!
Chicken Teriyaki Bowl
- 4 boneless skinless chicken thighs
- 1 tsp baking soda
- 1 tbsp apple cider vinegar
- 1 tbsp coconut aminos (or tamari/soy sauce)
- 1/2 cucumber (approx 7 inches)
- 3 tbsp apple cider vinegar
- 2 tbsp sesame oil
- 1 tbsp coconut aminos (or tamari/soy sauce)
- 1/2 tbsp sesame seeds
- 1 head broccoli broken into florets
- 2 tbsp olive oil
- 2 cloves garlic minced
- 2 tsp grated ginger
- 1/4 tsp chili flakes
- 1/4 tsp salt
- 1/4 tsp pepper
- 1 1/2 tbsp honey (or 2 medjool dates)
- 2 cloves garlic
- 1 inch piece ginger
- 2 tbsp apple cider vinegar
- 1/4 cup coconut aminos (or tamari/soy sauce)
- 1 tsp fish sauce
- 1 tbsp sesame oil
- 4 cups cauliflower rice
- 1/2 carrot julienned or cut into matchsticks
- 1 scallion thinly sliced for garnish
- 2 tsp sesame seeds for garnish
- Preheat the oven to 425 degrees Fahrenheit
- Place the chicken thighs in a bowl, top with the baking soda, apple cider vinegar and coconut aminos and stir to ensure they are well coated. Set aside for 5 minutes.
- Cut the cucumber in half and then slice each half into half circle slices. Place all of the slices in a bowl along with the sesame oil, apple cider vinegar, coconut aminos and sesame seeds. Set aside.
- To make the broccoli in a small bowl stir together the olive oil, garlic, ginger, salt, pepper and chili flakes. Place the broccoli on one half of a 12 x 17 inch sheet pan and drizzle the sauce overtop. Toss with your hands to ensure the broccoli is all well coated.
- On the other half of the sheet pan, lay the chicken thighs out evenly. Place the sheet pan in the oven and leave to cook for 20 minutes.
- While the chicken is cooking make the sauce. In a nutribullet or high speed blender combine all of the ingredients for the teriyaki sauce and blend until smooth. Pour the sauce into a small skillet and bring to a gentle simmer for 2 minutes before turning off the heat.
- In a pan on medium heat add the sesame oil and cauliflower rice and cook for 5 minutes until the cauliflower rice is tender.
- After the chicken has been cooking for 20 minutes, remove it from the oven and generously brush the chicken with teriyaki sauce and then return the sheet pan to the oven to cook for 5 additional minutes.
- Once the chicken is cooked through, slice it into strips and then assemble the bowls. Divide the cauliflower rice between two bowls, before topping each bowl with 2 sliced chicken thighs, the roasted broccoli, carrot and pickled cucumbers. Garnish with sesame seeds and scallions before serving.