High protein Low-Carb Teriyaki Chicken & Veggies

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Intensity Level: Easy (1 out of 5)
Servings: 4
Dietary Tags: Low-Carb, High-Protein, Gluten-Free Option, Dairy-Free, Keto-Friendly

Recipe Intensity Breakdown

Why This Recipe Works

Skip the sugar-loaded bottle of store-bought teriyaki. This homemade version packs 42g of protein per serving while keeping net carbs under 11g. The secret is using tamari or coconut aminos plus a natural thickener (xanthan gum or arrowroot) instead of brown sugar or cornstarch. The result is glossy, savory, deeply flavorful—and won’t spike your blood sugar.

Ingredients

For the Low-Carb Teriyaki Sauce

• ½ cup tamari (or coconut aminos for lower sodium)

• ¼ cup water

• 2 tbsp rice vinegar (unseasoned)

• 2 tbsp granulated monk fruit sweetener (or allulose/erythritol)

• 1 tsp fresh ginger, grated

• 2 cloves garlic, minced

• ¼ tsp xanthan gum (or 1 tbsp arrowroot powder for Paleo)

• 1 tsp sesame oil

For the Chicken & Veggies

• 2 lbs boneless skinless chicken thighs (trimmed of excess fat)

• 1 tsp sea salt

• ½ tsp black pepper

• 2 tbsp avocado oil (divided)

• 1 medium head broccoli, cut into florets (about 3 cups)

• 1 large red bell pepper, sliced thin

• 1 medium zucchini, sliced into half-moons

• 3 green onions, sliced (for garnish)

• 1 tbsp sesame seeds (optional)

Nutrition Information (per serving)