Japanese-Inspired Paleo Breakfast Bowl: Succulent Chicken Teriyaki with Creamy Avocado and Crispy Seaweed

Allergens

Contains no common allergens unless specified.

Ingredients

• 1 lb boneless, skinless chicken thighs 4 tbsp coconut aminos 2 tbsp honey 2 cloves garlic, minced 1 tsp grated ginger 1 tbsp olive oil Salt and pepper to taste 1 avocado, sliced 2 cups mixed vegetables (e.g., bell peppers, carrots, zucchini) 2 cups cooked cauliflower rice 2 sheets roasted seaweed, crumbled 1 tbsp toasted sesame seeds Green onions for garnish

Instructions

1. In a bowl, mix coconut aminos, honey, garlic, and ginger. Set aside.
2. Season chicken with salt and pepper, then cook in olive oil over medium heat until browned on all sides.
3. Pour the sauce over the cooked chicken and simmer for 5 7 minutes, or until chicken is fully cooked.
4. While the chicken is cooking, prepare cauliflower rice according to package instructions.
5. Slice avocado and chop vegetables.
6. Assemble the bowls: start with a bed of cauliflower rice, top with chicken teriyaki, avocado slices, mixed vegetables, crumbled seaweed, and sesame seeds. Garnish with green onions.

Chef’s Insight

Balance flavors with salty, sweet, and savory elements. Emphasize textures and colors to create an appetizing visual appeal.

Notes

Adjust sauce thickness by adding more coconut aminos or water as needed.