Paleo Pomegranate Chicken Teriyaki Bowls
 
Prep time
Cook time
Total time
 
Author:
Serves: 2
Ingredients
  • Chicken Bowls:
  • 2 Boneless, Skinless Chicken Thighs
  • 1 Teaspoon Coconut Oil
  • ¼ Cup Pomegranate Arils
  • Sesame Seeds to garnish
  • Teriyaki Sauce:
  • ½ Cup Coconut Aminos, or Low Sodium Soy Sauce
  • 2 Tablespoons Honey
  • 2 Tablespoons Pomegranate Vinegar
  • 1 Teaspoon Sesame Oil
  • ¼ Teaspoon Ground Ginger
  • ¼ Teaspoon Garlic Powder
  • 1 Teaspoon Tapioca Starch
  • Cauliflower Rice:
  • 1 Small Head of Cauliflower, chopped into florets
  • ½ an Onion, finely chopped
  • ½ Tablespoon Coconut Oil
  • Salt and Pepper to Taste
Instructions
  1. In a small saucepan over medium-low heat, combine coconut aminos, honey, vinegar, sesame oil, ginger and garlic powder. Whisk until combined. Slowly add in tapioca starch and continue stirring until sauce thickens.
  2. Reserve about ¼ of the sauce, and set aside in a separate container. Pour the sauce from the pan over the chicken, and put in the fridge to marinate for at least 30 minutes. I've also marinated overnight, which results in more tender chicken.
  3. To cook the chicken, heat a pan or grill pan to medium heat with coconut oil. Add the chicken and marinade to the pan, and cook until browned and no longer pink (about 8 minutes per side). Cut into strips.
  4. To prep the rice, pulse cauliflower in a food processor until it is cut into small pieces resembling rice.
  5. Heat a skillet over medium heat, and add in coconut oil and onion. Sautee until onion is translucent.
  6. Add cauliflower to the skillet, and sautee until soft.
  7. To assemble, divide the cauliflower rice between two bowls, and top each bowl with sliced chicken, and 2 tablespoons of pomegranate arils. Drizzle with teriyaki sauce set aside at the beginning.
Recipe by The Balanced Berry at https://www.thebalancedberry.com/paleo-chicken-teriyaki/