One-pan Whole30 Teriyaki Chicken is a fast, flavorful weeknight meal!
Pure Flavor® Sweet Bell Peppers are the highlight, adding color and a hint of natural sweetness. Teriyaki Chicken is wonderful served over rice (if you’re doing a Whole30 try cauliflower rice). See my oven method below for fluffy cauliflower rice. We also use this cauli rice in our favorite Whole30 Taco Salad Bowls!
To make meal prep even quicker for this recipe, I cook the chicken ahead of time and use my favorite bottled Teriyaki Sauce.
But, you can make it all at once and/or use a homemade Teriyaki Sauce. (I love this Whole30 compatible recipe.) If you decide to go the “all at once” route, cook the chicken first, then set aside in a food storage container while you cook the veggies. Add it back to skillet when veggies are done. The less dishes to wash, the better!
PrintEasy Teriyaki Chicken with Sweet Bell Peppers (Whole30/Keto/Paleo)
Whole30 Teriyaki Chicken is a favorite for a fast, flavorful weeknight meal! Pure Flavor Sweet Bell Peppers add a hint of sweetness and vibrant color to this dish. It’s wonderful served over rice (if you’re doing a Whole30, sub cauliflower rice). See my oven method below for the fluffiest cauliflower rice!
Ingredients
2 cloves minced garlic
2 tbsp avocado or coconut oil (for sautéing veggies and cauli rice)
1– 12 oz bag broccoli florets (or 3 cups)
3– 12 oz bags frozen riced cauliflower
3 cups thinly sliced Pure Flavor Sweet Bell Peppers
1 1/2 – 2 lbs cooked boneless/skinless chicken breast or thighs (diced into bite-sized pieces)
1 bottle (8.5 oz) Primal Kitchen No Soy Teriyaki Sauce (or other brand you like, or homemade. This recipe is a fave, and Whole30 compatible)
Instructions
For the Teriyaki Chicken and Veggies
Add 1 tbsp avocado oil to a preheated large skillet and swirl to coat the pan. Allow oil to heat for about 1 minute. I love this skillet for one pan recipes such as this!
Add minced garlic and cook on medium heat for about one minute, stirring occasionally.
Add veggies and sauté for 5 to 8 minutes, until tender but still crisp.
While the veggies are cooking, prepare the cauliflower rice (method below)
Once the veggies are ready, add cooked chicken to the skillet and allow to warm through, another 5-8 minutes.
Pour the bottle of teriyaki sauce over the cooked components and stir to coat.
Once everything has heated through, serve hot, over a bed of cauliflower rice (or regular rice if not doing a Whole30)
Garnish with sesame seeds and a splash of coconut aminos if you wish and enjoy!
For the Cauliflower Rice
Easy Oven Cauliflower Rice Method
Spread frozen riced cauliflower on a large parchment paper lined baking sheet.
Sprinkle with salt and drizzle with 1 tbsp avo or coconut oil. Stir to coat.
Place in oven and bake on 400 for 20 mins (at halfway point, remove baking sheet from the oven and stir again to make sure oil and salt are evenly distributed)
If you want softer rice, bake for an additional 5 minutes.
Remove from oven and transfer to a large bowl for serving.
Notes
Note: I prefer the oven method to steaming because the rice comes out more fluffy, with a rice-like texture.
Bookmark or pin this easy recipe if you’re doing a January Whole30…it will come in handy! What are your favorite quick go-to weeknight meals? Thanks for stopping by! Have a great day!
Photography: Kristen Massad
