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Chicken Teriyaki Bowl Featured

Keto Chicken Teriyaki Bowl

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Total Time 25 minutes
Servings 1 serving
Calories 780 kcal

Ingredients
  

Chicken:

  • 6 ounce boneless, skinless chicken thighs
  • 1 tablespoon soy sauce
  • 1 tablespoon powdered erythritol
  • ¼ teaspoon ground ginger
  • ¼ teaspoon garlic powder
  • 1 tablespoon avocado oil

Vegetables:

  • ½ medium zucchini diced
  • ¼ medium yellow onion diced
  • 2 tablespoon butter
  • Salt to taste
  • ½ teaspoon sesame seeds
  • 2 ounce broccoli steamed
  • 1 medium green onion thinly sliced

Cauliflower Rice:

  • 3 ounce cauliflower rice
  • 1 tablespoon avocado oil

Instructions
 

  • Measure out and prepare all the ingredients.
  • Cut the chicken thighs into small bite sized pieces.
  • In a bowl, combine the sauce ingredients for the chicken: soy sauce, powdered erythritol, ground ginger, garlic powder, and avocado oil into a bowl. Stir to combine well.
  • In a frying pan over medium heat, add the diced chicken pieces to the pan and cook until internal temperature reaches 165F.
  • Pour the sauce on the cooked chicken pieces. Remove from pan and set aside.
  • Cook the vegetables by adding the butter, zucchini, yellow onion, sesame seeds, broccoli, and green onion. Sautee this for 3 - 5 minutes. Season with salt.
  • Cook the cauliflower rice and avocado oil together on medium heat for 4 - 6 minutes.
  • Make the teriyaki bowls by combining the cauliflower rice, vegetables, and chicken into a bowl.
  • Serve and enjoy!

Notes

This makes a total of 1 serving of Keto Chicken Teriyaki Bowl . Each serving comes out to be 780 calories, 67.2g fat, 10.9g net carbs, and 35.6g protein.

Nutrition

Calories: 780kcalFat: 67.2g