This healthy teriyaki chicken bowl is made with colorful veggies and served over cauliflower rice. The teriyaki sauce is naturally sweetened with dates.
To make the sauce, place all of the sauce ingredients in a blender or food processor and run continuously to combine all the ingredients until smooth. Stop to scrape sides down as needed and restart.
Prep chicken as noted. "Rice" cauliflower in the food processor to have it ready if you're not using pre-riced cauliflower.
Heat 1 tbsp of sesame oil over medium-high heat in a large skillet or wok. Add chicken and season with a pinch or two of salt and pepper. Cook for 7-8 minutes, stirring to cook on all sides, until the chicken is cooked through.
While the chicken is cooking, prep bell pepper, broccoli, green beans and green onions as noted.
Once the chicken is cooked through, add the remaining 1 tbsp sesame oil to the pan, along with the bell pepper, broccoli, beans and green onions. Sauté for 3-4 minutes, stirring frequently.
At the same time, in a separate pan, heat avocado oil over medium heat. Add cauliflower rice and season with salt and pepper. Cook, stirring occasionally, until the rice is just tender, about 3-4 minutes.
Give the teriyaki sauce mixture a quick stir and then add it to the pan with the chicken and veggies. Stir until the veggies and chicken are evenly coated. Continue to cook for 1-2 minutes, or until the sauce has thickened. Turn heat to low. Taste and season with any salt and/or pepper as desired.
Remove everything from heat and serve teriyaki chicken and veggies over cauliflower rice. Top with optional sesame seeds if desired.