Healthy Teriyaki Chicken Plate

Healthy Teriyaki Chicken Plate

Healthy Teriyaki Chicken Plate

Unlike most teriyaki recipes, this plate maintains the sweetness and flavor without containing sugar. This recipe is filled with wholesome nutrients, vitamins and fiber. Serve on a bed of baby arugula and quinoa for a healthy and well rounded meal. 

Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 8
Calories 289 kcal


  • 2 can naturally sweetened, zero calorie lemon lime soda (Zevia brand)
  • 1 cup soy sauce
  • 1 1/2 cup brown rice vinegar
  • 2 medium yellow onion - half minced and half thinly sliced
  • 8 cloves garlic, smashed
  • 2 Tablespoon fresh ginger, grated
  • 2 Tablespoon coconut crystals (or 1 teaspoon agave nectar or 1 packet Stevia)
  • 4 pounds boneless, skinless chicken thighs
  • 4 teaspoons coconut oil
  • 2 bunch asparagus, trimmed and cut into 1 inch segments
  • 4 Tablespoons chopped cilantro
  • optional *baby arugula and cooked quinoa


  1. Combine the soda, soy sauce, vinegar, minced onion, garlic, ginger and coconut crystals in a bowl. Add the chicken and turn to coat. 

  2. Place in refrigerator to marinate overnight.

  3. Remove chicken from marinade and pat dry. Reserve 1 cup of marinade.

  4. Heat one teaspoon of coconut oil in a large skillet. 

  5. Add the chicken and heat on medium high, turning once, for 8-10 minutes, until browned and cooked through. Transfer to a plate.

  6. Wipe out the skillet. Heat remaining 1 teaspoon of coconut oil. Add the sliced onion and asparagus and cook for 5 minutes, until browned. Add the reserved marinade and boil until slightly reduced, then add the cilantro.

  7. Serve over a bed of baby arugula and cooked quinoa.

  8. Nutritional Analysis: One serving equals: 289 calories, 13g fat, 963mg sodium, 4.8g carbohydrate, 3g fiber, and 29g protein