Chicken Teriyaki Cauli-Rice Bowl

Paleo Teriyaki


Before I started eating from a paleo framework, I used to love a good teriyaki rice bowl. But, since trying to avoid most soy containing products, this was a dish that had left our menu. UNTIL… finding Coconut Secret’s soy-free Teriyaki Sauce and pairing it with cauliflower rice! My kids aren’t huge fans of cauli-rice, however, they love this dish due to the flavors. A win-win!


I love being able to get the chicken in the crockpot in the morning and then whip up the cauli-rice before we are ready to eat. It’s a tasty, simple recipe to pull together during the busy week.


Chicken Teriyaki Cauli-Rice Bowl
  • Chicken thighs, 2 lbs.
  • Coconut Secret Teriyaki Sauce, ½ cup
  • Cauliflower, 1 head
  • Coconut oil, 2 tbsp.
  • Red pepper, 1 diced
  • Asparagus, 1 bunch chopped into 1" pieces
  • Fresh ginger, 2 tbsp. minced
  • Green onion, 1 cup chopped
  • Ground black pepper, ½ tsp.
  • Coconut aminos, ⅓ cup
  • Orange, 1 peeled, sectioned and chopped
  • Salt, to taste
  1. Place chicken thighs in a slow cooker and top with Teriyaki Sauce. Set on low for 6 hours.
  2. Using the florets, rice the cauliflower with the grater blade of a food processor (or grate by hand).
  3. In a large sauté pan, melt the coconut oil over medium-high heat. Add the red peppers and asparagus and toss to cook (about 5 minutes).
  4. Add the cauli-rice to the pan. Mix into the peppers and asparagus and let cook a few minutes.
  5. Add the fresh ginger, green onion and black pepper. Sauté for 2 minutes, followed by the coconut aminos.
  6. Once veggies and flavors are well incorporated, toss in the orange pieces and season with salt to taste.
  7. Once chicken is done cooking, gently pull it apart with two forks into bite sized pieces, mixing it in the slow cooker juices. Serve over cauli-rice.
You may substitute 2 tsp. ground ginger for fresh.





You might also like

1 Comment

  • Gen 3 years ago Reply

    This looks yummy!

Leave a Reply