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!
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)
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!
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.
Note: I prefer the oven method to steaming because the rice comes out more fluffy, with a rice-like texture.