Teriyaki Chicken Meatballs and Rice

Teriyaki Chicken Meatballs and Rice

Recipe by Maria Vergara


Prep time


Cooking time






  • For the Meatballs
  • 1 lb ground chicken

  • 2 tsp coconut flour

  • 2 tbsp green onion, chopped

  • 1 tsp garlic powder

  • 1 tbsp coconut oil

  • 1 tsp ground ginger

  • 1/2 tsp sea salt

  • 1/4 tsp black pepper (omit for AIP)

  • For the Vegetables
  • 2 1/2 cup cauliflower rice (pre-riced or using a food processor)

  • 2 cups broccoli florets

  • 2 tsp coconut aminos

  • 1 tbsp coconut oil

  • 1/2 tsp sea salt, divided

  • For the Sauce
  • 2 tbsp fresh orange juice

  • 2 tsp honey (omit for Whole30)

  • 1 tsp arrowroot starch

  • 1/2 tsp sea salt

  • 1/2 cup coconut aminos

  • 1/2 tsp garlic powder

  • 1/4 tsp ginger powder

  • 1/4 tsp black pepper


  • For the Meatballs
  • Preheat the oven to 375 F. Line a baking sheet with parchment paper.
  • In a large mixing bowl, combine all of the meatball ingredients, and mix well. Roll the mixture into meatballs and place on the baking sheet.
  • Bake in the oven for 20-25 minutes.
  • Once cooked, remove the meatballs from the oven, let cool slightly.
  • Toss the meatballs in the teriyaki sauce until evenly coated (reserving about 2 tbsp for the vegetables and serving on the side).
  • For the Vegetables
  • In a large, melt 1 tbsp coconut oil in a large, deep frying pan on medium heat. Sauté the cauliflower rice with salt and coconut amino, for about 8-10 minutes or until cooked through and lightly crisped. Set aside.
  • In the same pan, bring about 1/4 inch of water to a simmer. Lightly salt the water and add the broccoli to the pan, and then steam the broccoli until the broccoli is tender, for about 8-10 minutes. Remove any excess water, and set aside.
  • For the Sauce
  • Combine all of the ingredients (reserving the arrowroot) in a small saucepan and set on the stove on medium heat. Whisk in the arrowroot simmer on low for 3-4 minutes until the sauce thickens. Set aside.
  • To assemble the meal prep bowls
  • Use 3-4 glass containers, layer in the cauliflower rice, broccoli, and about 4-6 meatballs per container. Top the vegetables with the remainder of the sauce, or serve the sauce on the side. Add the chopped green onion on top of the meatballs.


  • Can store in the fridge for about 3 days and enjoy for lunch or dinner!
    Save time by making the vegetables and sauce while the meatballs are cooking.
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