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–+ servings
teriyaki chicken thigh broccoli and rice

Teriyaki Chicken Thighs, Broccoli and Rice

Natalie Mitchell
This easy teriyaki chicken thigh, broccoli and rice dish is a healthy and delicious dinner idea that is gluten free, dairy free, low sodium and Whole 30 approved with replacing rice with cauliflower rice!
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Prep Time 15 minutes
Cook Time 30 minutes
Course Main Course
Servings 4 people

Equipment

  • Cast Iron Skillet
  • Baking Sheet Pan
  • Small Pot, Rice Cooker or Instant Pot

Ingredients
  

  • 1 lb chicken thighs
  • 1 tbsp sesame seed oil
  • 1/2 cup coconut aminos sub: soy sauce or tamari
  • 1 tsp garlic powder
  • 1/2 tsp onion powder
  • 1 inch fresh ginger grated
  • 1 tbsp apple cider vinegar sub: rice wine vinegar
  • 1 tbsp cornstarch optional
  • 1-2 tbsp sweetener of choice optional
  • 1 tbsp sesame seeds
  • 4 cups broccoli
  • 2 cups jasmine rice cooked
  • salt and pepper to taste

Instructions
 

  • Preheat the oven to 400 degrees Fahrenheit
  • Make teriyaki sauce: Whisk together coconut aminos, garlic powder, ginger, onion powder, apple cider vinegar, cornstarch (optional), sweetener of choice and 1/2 tbsp sesame seeds together
  • Add the teriyaki sauce and chicken thighs together to marinate for a minimum of 10 minutes
  • While the chicken is marinating, cook your rice according to package instructions and cup up broccoli. Add the broccoli to a baking pan lined with parchment paper (if you do not have parchment paper, mix broccoli with neutral cooking oil so it does not stick to the pan)
  • Roast the broccoli for 35 minutes, flipping halfway through.
  • In a cast iron skillet or oven safe pan, heat sesame oil on medium high heat
  • Add marinated chicken and remaining sauce to the cast iron skillet. Sear on each side for 3-5 minutes.
  • When the broccoli reaches 15 minutes left, remove from oven, flip the broccoli and add back in. At the same time, add chicken thighs to the oven to cook for 15 minutes with the broccoli. You can either cook on seperate racks or add the chicken to the same sheet pan as the broccoli!
  • Once the chicken reaches an internal temperature of 165 degrees Fahrenheit, remove from the oven and sprinkle remaining sesame seeds on top.
  • Serve chicken, broccoli and rice together!

Nutrition

Serving: 1portion | Calories: 426kcal | Carbohydrates: 40g | Protein: 24.1g | Fat: 18g
Keyword asian, chicken, dinner, teriyaki
Did you make this recipe?Leave a rate and review below. And be sure to tag @naturallybeingnat on Instagram!