Keto Teriyaki Chicken And Cauliflower Rice
Ingredients
Teriyaki Sauce
-
½
cup
Coconut aminos
-
⅓
cup
Wholesome Yum Zero Sugar Honey Substitute
-
1
tbsp
Apple cider vinegar
-
2
tsp
Besti Brown Monk Fruit Allulose Blend
-
½
tsp
Garlic powder
-
½
tsp
Ground ginger
-
½
tsp
Sesame oil (optional)
Cauliflower Rice
-
4
cups
Cauliflower rice
-
½
tsp
Sea salt
-
⅛
tsp
Black pepper
-
2
tbsp
Olive oil
Sauteed Broccoli
-
¼
cup
Olive oil
-
4
cloves
Garlic (minced)
-
1
bunch
Broccoli florets (~4 cups)
-
¼
tsp
Sea salt (or ½ tsp – to taste)
-
¼
tsp
Black pepper (to taste)
-
¼
cup
Water
Chicken & Garnishes
-
1
lb
Boneless skinless chicken thighs (cut into 1 inch pieces)
-
to taste
none
Sesame seeds (for garnish, optional)
-
to taste
none
Green onions (sliced, for garnish, optional)
Instructions
- Whisk together the ingredients for the keto teriyaki sauce in a bowl and set aside.
- In a large skillet, cook the cauliflower rice, then remove and cover to keep warm.
- Wipe down the skillet and sauté the broccoli, then remove and cover to keep warm.
- In the same skillet, heat olive oil over medium-high heat, add chicken in a single layer, and cook until browned and cooked through.
- Add the keto teriyaki sauce to the chicken and simmer until thickened and glossy.
- Serve the chicken over the cauliflower rice with broccoli on the side.
Nutrition Facts (estimated)
Servings
4
Calories
470
Total fat
32g
Total carbohydrates
22.6g
Total protein
24.2g
Sodium
mg
Cholesterol
mg
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