This Paleo Teriyaki Chicken Bake is loaded with cauliflower, red bell peppers, pineapple, green onions, and a quick homemade paleo teriyaki sauce!
AuthorMaya Krampf from WickedSpatula.com
1.5lbboneless skinless chicken breast
1red bell pepper(diced)
4green onions(thinly sliced)
1batchpaleo teriyaki sauce
Preheat oven to 375° F. Make the Paleo Teriyaki Sauce according to its directions (link in post above)
Place the cauliflower rice in a 13 x 9 casserole dish and top with diced pineapple, red bell pepper, green onions, and chicken breasts.
Drizzle the chicken and vegetables with all but 2 tablespoons of the sauce. Cover tightly with foil and bake for 40 minutes.
Remove foil and top with remaining glaze. Place under the broiler for 3-5 minutes to add some color to the bake.
Nutrition Information Per Serving
Nutrition facts are provided as a courtesy, sourced from the USDA Food Database. Net carb count excludes both fiber and sugar alcohols (though the latter are rarely seen on this site), because these do not affect blood sugar in most people. We try to be accurate, but feel free to make your own calculations.