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Chicken Teriyaki Cauli-Rice Bowl

Chicken Teriyaki Cauli-Rice Bowl

  • Author: Shannon Doleac


  • Chicken thighs, 2 lbs.
  • Coconut Secret Teriyaki Sauce, 1/2 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, 1/2 tsp.
  • Coconut aminos, 1/3 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.