Teriyaki Chicken & Vegetable Rice Bowls | PALEO, Keto, Whole30

Servings: bowls

Calories: 422kcal

Preheat the oven to 425ºF. Line a baking sheet with parchment paper for easy cleanup. Arrange the chicken thighs in a single layer on the sheet. Drizzle with avocado oil & season with salt and pepper. Transfer to the oven and bake for 35 to 40 minutes, or until cooked through and the edges begin to crisp.
FOR THE VEGETABLES: Add 1 Tbsp of cooking oil to a large skillet over medium to medium high heat. Add the vegetables, and cook while continuing to stir for 10-12 minutes or until all of the veggies are tender. Season with salt & pepper to taste.
FOR THE SAUCE: Combine the coconut aminos, balsamic, oil, dijon, and dried ginger in a blender until smooth. Transfer to a saucepan over medium heat and stir in the minced garlic and red pepper flakes. Simmer (constantly stirring) until thickened to your liking, about 10 minutes.
Once the chicken is finished cooking, use a brush or a small spoon to coat the chicken with teriyaki sauce. Slice before serving.
TO SERVE: Scoop the cooked vegetables over white rice or cauliflower rice (see notes below) or serve on their own. Top with teriyaki chicken, sesame seeds, and an extra drizzle of sauce. Enjoy!

If using cauliflower rice, heat in the microwave or on the stovetop over medium heat until tender and warmed through. If using a stovetop method, cover with a lid so the rice will steam for 5 minutes or so. Season to taste. I make enough for 1/2 to 1 cup of cauliflower rice per person.
If using white rice, cook to package instructions and keep warm until ready to serve. I make enough for 1/2 to 1 cup of white rice per person.