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!
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.