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–+ servings
Marinated chicken, green onions, cucumbers, cauliflower rice and carrots all tossed together.
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5 from 1 vote

Healthy Teriyaki Chicken Poke Bowls

A healthier alternative to regular chicken teriyaki bowls.
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Dinner
Cuisine: Japanese
Diet: Diabetic, Gluten Free
Servings: 3 servings
Calories: 1327kcal
Author: Allianna Moximchalk
Cost: $12

Equipment

  • frying pan
  • mixing bowls
  • cutting boards
  • sharp knife

Ingredients

For the OPTIONAL creamy spicy mayo:

  • 2 tbsp vinegar Either rice vinegar or apple cider vinegar if you try to eat grain free like I do.
  • 2 tbsp lime juice
  • 1 tbsp sriracha
  • 1/3 cup mayo I like avocado mayo.

For the chicken:

  • 1.5 cup soy sauce I like using coconut aminos since I eat gluten free and soy free.
  • 1/2 cup coconut sugar You can also use brown sugar if preferred.
  • 2 tbsp vinegar Either rice vinegar or apple cider vinegar if you try to eat grain free like I do.
  • 1 tsp garlic powder
  • 1 tsp dried ginger
  • 4 tsp arrowroot (set aside)
  • 4 tbsp water (set aside)
  • 2 tbsp avocado oil
  • 1 pound chicken breast

For the bowl ( to assemble)

  • 1 cup pineapple Fresh and diced.
  • 3 cups rice I prefer cauliflower rice but any kind will work. Follow the instructions to make the rice on the packaging label.
  • 3 sliced mini cucumbers
  • 1 tsp sesame seeds
  • 1/2 cup shredded carrots

Other optional toppings:

  • pickled onions

Instructions

For the sauce:

  • Mix all ingredients together until well mixed throughout.

For the chicken:

  • Preheat the oven to 400 degrees F. Mix all ingredients for the sauce except the arrowroot and water. Bring the sauce ingredients to a boil.
  • Now in a separate bowl, make the arrowroot slurry to thicken the sauce by mixing the water with the arrowroot. Now add to the sauce pot and whisk together until smooth.
  • Pour half of the marinate over the chicken and marinate for 30 minutes. Set the other half aside. Then bake the chicken for 20-25 minutes or until it temps 165 degrees F. While the chicken is cooking, cook the rice according to the instructions if needed. I skip cooking the rice because I like to buy frozen cauliflower rice and thaw it to eat. I don't cook frozen cauliflower rice.

To assemble:

  • Add the remaining marinate on top of the chicken once it is baked. Then assemble the bowls and dazzle the creamy spicy mayo on top.

Notes

Storage: This dish can be stored in the refrigerator in an air tight container for 5 days. 
Nutrition: The nutrition for this recipe is an estimate and the calorie count can not be guaranteed.  
Servings: This recipe should yield 3 servings.

Nutrition

Serving: 1serving | Calories: 1327kcal | Carbohydrates: 194g | Protein: 59g | Fat: 34g | Saturated Fat: 5g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 12g | Trans Fat: 0.1g | Cholesterol: 107mg | Sodium: 7008mg | Potassium: 1194mg | Fiber: 5g | Sugar: 26g | Vitamin A: 3670IU | Vitamin C: 36mg | Calcium: 113mg | Iron: 5mg