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Shredded Teriyaki Dinner (Low Carb + Paleo)

August 21, 2021 | Author: Ashley McCrary

My Shredded Teriyaki Dinner is the perfect weeknight meal for busy families. With easy cleanup, and yummy leftover ideas, this is a recipe you’ll keep coming back to! Low Carb, Dairy Free, Gluten Free and Paleo friendly. 

Shredded Teriyaki Dinner

One of my best tricks in the kitchen is making one simple dish that can be used for a variety of meals. This saves me a ton of time and money. It also keeps my family nourished with healthy meals! My Shredded Chicken Teriyaki is exactly that. Combined with cauliflower rice and delicious veggies, this dinner goes from crockpot to stir fry in no time! This Shredded Teriyaki Dinner is flavorful and full of guilt-free ingredients, and is both Paleo and low carb!

cauliflower rice, veggies, and shredded chicken in white bowls with gold spoons and a white background.

How to Serve Shredded Teriyaki Dinner

I’m all about easy cleanup these days. With school back in session, there’s so much to do! Homework, lunches, baths, packing backpacks, the list goes on and on. The simplicity of this stir fry makes it such an easy weeknight meal. Combine the cauliflower rice, veggies, and shredded chicken into a bowl, and voila! You have shredded teriyaki stir fry bowls with only the bowls and utensils to wash!

shredded chicken, veggies, and cauliflower rice in a white bowl with chopsticks and a white background

Tips & Tricks

  • Leftovers: This dinner makes the perfect next-day meal! Throw your leftovers on a butter lettuce or jicama wrap and you have delicious teriyaki chicken tacos for lunch or dinner!
  • Serving: Another option is to leave the ingredients in their own containers and allow everyone to serve themselves. My girls love making their own bowls, choosing the perfect ingredients for their individual preferences!

Storage

  • Refrigerator: Place chicken in a storage bag or into an airtight storage container. Place in refrigerator. This Shredded Teriyaki Dinner will stay fresh in the refrigerator for up to 4 days.
  • Freezer: Place in an air-tight container and store in the freezer for up to 3 months. To thaw, sit in the fridge overnight and then heat up on the stovetop or oven.
shredded chicken in a white bowl with gold spoons and a white background

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Shredded Teriyaki Dinner


  • Author: Ashley McCrary
  • Prep Time: 5 minutes
  • Cook Time: Stir Fry 10 minutes Crockpot Chicken 6 hours
  • Total Time: 49 minute
  • Yield: 45 servings 1x
  • Diet: Gluten Free

Description

My Shredded Teriyaki Dinner is the perfect weeknight meal for busy families. With easy cleanup and yummy leftover ideas, this is a recipe you’ll keep coming back to! Low Carb, Dairy Free, Gluten Free, and Paleo-friendly. 


Scale

Ingredients

  • Shredded Chicken Recipe (Click Here)
  • 2 (12) oz bags cauliflower rice 
  • Green onion, chopped (Garnish)

Stir Fry

  • 2 garlic cloves
  • 1 1b asparagus, trimmed
  • 1 lb  button mushrooms
  • 1 red bell pepper, seeded and sliced
  • 1 shallot, diced
  • 2 tablespoons coconut aminos
  • 1 tablespoon olive oil
  • 1/2 lemon, juiced
  • 1/2 teaspoon ground ginger
  • sesame seeds for garnish
  • 1 tablespoon sesame seed oil

Instructions

  1. In a large pan on med/high heat, add the oil along with the garlic and shallots. Cook until fragrant. 
  2. Add in the asparagus, mushrooms, and red bell pepper. Mix together and add in the coconut aminos, lemon juice, and ground ginger. Cook for 6-7 minutes or until veggies are tender.
  3. Cook the cauliflower rice per package instruction.
  4. Serve with shredded teriyaki chicken and sprinkle with green onions and sesame seeds. 

Notes

  • Store any leftovers in the fridge in an air-tight container for up to 4 days. 
  • Click here for my shredded chicken teriyaki recipe. 
  • Nutrition is calculated for stir fry, cauliflower, and shredded chicken. 1/5 of the recipe
  • Category: Main Dish
  • Method: Stovetop/Crockpot
  • Cuisine: Asian

Keywords: Shredded Chicken Teriyaki, Paleo, Low Carb Dinner,

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About Me

Welcome to Healthy Little Peach. I’m Mac, the lady behind the recipes. I believe in living a healthy lifestyle that consists of a mix of healthy whole foods, and full-fat comfort meals. Life is too short not to enjoy good food while maintaining a healthy body and mind. Here you will find gluten-free, dairy-free, paleo, keto, and even full-fat comfort recipes. Let’s have fun in the kitchen together!

About Me

Welcome to Healthy Little Peach. I’m Mac, the lady behind the recipes. I believe in living a healthy lifestyle that consists of a mix of healthy whole foods, and full-fat comfort meals. Life is too short not to enjoy good food while maintaining a healthy body and mind. Here you will find gluten-free, dairy-free, paleo, keto, and even full-fat comfort recipes. Let’s have fun in the kitchen together!

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Hope everyone had a Happy St. Patrick’s Day. I was planning to take off posting today, but I found this gem and had to share. Vegan Vanilla Cake with Buttercream Frosting. 

If you are looking for a yummy vegan cake and buttercream, be sure to check out this recipe. It’s seriously incredible. 

Grab the full recipe over in the link in bio 
or at https://healthylittlepeach.com/vegan-vanilla-cake-with-buttercream-st-patricks-day/#tasty-recipes-22812
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Low Carb, Paleo, Whole30, and Dairy-Free

Click the link in my bio and tap the photo to be directed to the recipe. https://healthylittlepeach.com/salsa-verde-chicken-soup-keto-whole30/
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✨Creamy Crab Dip✨ SAVE THIS RECIPE

This dip is the perfect appetizer for The Super Bowl this weekend. 

It’s Whole30, Keto, Paleo, Gluten & Dairy-Free!!

✨Crab Dip (Dairy-Free)✨

1 pound jumbo lump crabmeat, picked and drained 
8 ounces dairy-free cream cheese Kite Hill (or regular cream cheese will work)
1/2 cup mayonnaise 
1 tbsp Franks hot sauce
1 tbsp. lemon juice
⅓ cup chopped onions
3 garlic cloves, minced
1 tbsp vegan butter (or regular if not DF)
1 tsp salt
¼ tsp pepper
½ tsp onion powder
1 ½ tbsp nutritional yeast (or sub shredded cheese)
½ tsp paprika
½ tsp black pepper
2 tsp Old Bay seasoning
½ tsp ground mustard

1 tbsp chopped fresh parsley

✨Instructions✨

1. Preheat the oven to 350F. Heat a small skillet over medium-high heat and add the butter along with the minced garlic and onions. Cook for 2-3 minutes.
2. In a large bowl mix together the crab meat, dairy-free cream cheese, mayo, lemon juice, hot sauce, seasonings (except for nutritional yeast) along with the cooked onions and garlic. Mix together until combined.
3. Grease a 2-quart baking dish and add the crab mixture evenly. Sprinkle the top with nutritional yeast or you can sub cheese here.
4. Bake for 25-30 minutes. Enjoy!
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It is the perfect sweet treat without all the sugar. The filling consists of  fresh blueberries, all-natural sweeteners, lemon juice and xanthan gum and is topped with a nutty crumble and baked to perfection. Keto, Paleo, Gluten Free, and Dairy Free

➡️Grab the full recipe at healthylittlepeach.com or over in the link in bio 
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This Creamy Chicken Fajita Soup is Mexican-inspired and is sure to hit the spot. It’s exploding with creamy flavor and just the right amount of kick. Throw it in the crockpot, instant pot, or stovetop. Perfect cozy meal the whole family will love. 

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➡️Google Healthy Little Peach Chicken Fajita Soup or grab the link in my bio

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