A bowl filled with cauliflower rice and chicken teriyaki with a fork.
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Paleo Chicken Teriyaki Cauliflower Rice Bowls

These paleo chicken teriyaki cauliflower rice bowls are full of tons of flavor, you'll love having this recipe in your pocket for a quick and easy lunch or healthy meal prep. Instead of rice, we're using cauliflower "rice" as the base of this bowl. Mixed with carrots and bok choy, this bowl is loaded with veggie power!
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Main Course
Cuisine: American, Asian
Servings: 4 servings
Calories: 450kcal


For the Cauliflower Rice

  • 1 head cauliflower cut into smaller pieces
  • 1 tbsp avocado oil or olive oil
  • 1 clove minced garlic
  • 2 carrots shredded
  • 1 head bok choy washed and cut into 1-inch pieces
  • 1/8 tsp salt

For the Chicken

  • 1.5 lbs boneless skinless chicken breast cut into 1 inch pieces
  • 1/4 tsp salt
  • 1/4 tsp ground black pepper
  • 1 tbsp avocado oil or olive oil

For the Teriyaki Sauce

  • 1/2 cup coconut aminos or gluten-free tamari if not paleo
  • 1/4 cup raw honey or pure maple syrup
  • 1/4 cup water
  • 1 tbsp fresh ginger minced
  • 2 cloves garlic minced
  • 1/8 tsp red pepper flakes optional
  • 1 tbsp tapioca starch
  • 2 tbsp water
  • 1 tbsp sesame seeds for serving


  • Add cauliflower pieces to a food processor. Pulse 10-20 times, until the cauliflower is the size of rice. 
  • Preheat a medium skillet with oil over medium heat. Add the cauliflower rice. Cook for 3-4 minutes, until starting to brown. 
  • Add minced garlic and cook for 1 minutes, stirring frequently so the garlic does not burn. 
  • Add the shredded carrots and sliced bok choy to the sillet and cook an additional 4-5 minutes. Sprinkle with 1/8 teaspoon of salt and stir to combine. Remove from heat. 
  • While the cauliflower rice is cooking, start on the chicken. Preheat a large skillet with oil. Add chicken pieces seasoned with salt and pepper. Let cook for about 3-4 minutes on each side, until the chicken is lightly browned and no longer pink in the middle. 
  • While the chicken is cooking, make the teriyaki sauce. Combine coconut aminos, honey or maple syrup, 1/4 cup water, ginger, and red pepper flakes. Whisk to combine. 
  • In a small bowl, whisk together tapioca starch and two tablespoons of water until there are no more clumps from the tapioca starch. Whisk it into the teriyaki sauce. 
  • Once the chicken is done cooking, pour the teriyaki sauce over the chicken. Bring the sauce to a simmer, which should take 2-3 minutes. Make sure to stir so the sauce doesn't burn and spoon it over the chicken. Continue cooking until the sauce is thickened. Remove from heat. 
  • To assemble, add cauliflower rice to a bowl. Top with chicken and teriyaki sauce. Sprinkle with sesame seeds. 


Calories: 450kcal | Carbohydrates: 41g | Protein: 42g | Fat: 13g | Saturated Fat: 2g | Cholesterol: 108mg | Sodium: 1297mg | Potassium: 1707mg | Fiber: 6g | Sugar: 24g | Vitamin A: 14550IU | Vitamin C: 168.3mg | Calcium: 295mg | Iron: 3.4mg