Teriyaki Chicken Bowl

Nutrition Information

Ingredients

• 1.5 lbs Chicken thighs (boneless, skinless)
• 1/4 cup Low-sodium soy sauce
• 2 tbsp Rice vinegar
• 1 tbsp Sesame oil
• 1 tbsp Fresh ginger (grated)
• 3 cloves Garlic (minced)
• 2 tbsp Honey (or sugar substitute)
• 4 cups Cauliflower rice
• 2 cups Broccoli (florets)
• 1 cup Carrots (sliced)
• 2 tbsp Sesame seeds (toasted)
• 3 Green onions (sliced)

Instructions

1. 1

   In a bowl, whisk together soy sauce, rice vinegar, sesame oil, grated ginger, minced garlic, and honey

2. 2

   Reserve 1/4 cup of sauce for drizzling

3. 3

   Add chicken thighs to remaining sauce and marinate for 15 minutes

4. 4

   Preheat grill or grill pan to medium-high heat

5. 5

   Remove chicken from marinade and grill for 6-7 minutes per side until cooked through

6. 6

   Let chicken rest for 5 minutes, then slice into strips

7. 7

   While chicken cooks, steam or microwave broccoli and carrots until tender-crisp

8. 8

   Heat a large skillet and add cauliflower rice

9. 9

   Stir-fry for 5-6 minutes until tender

10. 10

    Divide cauliflower rice among 4 bowls

11. 11

    Top with steamed broccoli and carrots

12. 12

    Arrange sliced teriyaki chicken on top

13. 13

    Drizzle with reserved sauce

14. 14

    Sprinkle with sesame seeds and green onions

15. 15

    Serve hot