Teriyaki Chicken Rice Bowl

Servings: 4

Ingredients:

• 1 lb boneless, skinless chicken thighs 

• 2-10 oz bag of frozen cauliflower rice

• 2 eggs 

• 2 cups coleslaw mix 

• ¼ cup low carb teriyaki sauce/marinade 

• Pantry Essentials:

• Salt and pepper

• Garlic powder 

• Ginger powder 

• Sesame seeds 

• Soy sauce/sriracha (if you have on hand)

Directions:

1. In a large bowl, add your boneless chicken thighs and your teriyaki marinade. Let this sit for 10 mins while you make everything else. This is optional, but you can season your chicken at this time as well 

2. Now, let’s make your rice. If you’re using a frozen bag, poke a hole and microwave for 1-2 mins. 

3. Using a rag, squeeze out as much water as you can from your cauliflower rice. This will yield fluffy rice!

4. Place your drained rice in a pan and cook for 2-3 mins until nice and fluffy! Season with salt and pepper.

5. Next, cook your marinated teriyaki chicken. In a large saute pan, add avocado oil and pan fry for 3-4 mins on each side until golden. You can also grill your chicken to get the nice grill marks!

6. Fry your eggs and add to your plate. 

7. Assemble your plate now - rice, chicken, fried eggs, and on the side you can add your coleslaw mix as a salad. If you have this at home, you can add your favorite dressing on your salad, or place the coleslaw mix at the bottom of your plate and top your chicken with extra teriyaki sauce! 

Nutrition:

Nutrition per serving:

• Calories - 295

• Fat - 13g

• Protein - 30g

• Total Carbs - 9g

• Net Carbs - 5g

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