Teriyaki Chicken and Broccoli with Butternut Squash “Rice”

meat & poultry

IMG_7020 copy

Chicken and broccoli, what a delicious combination. Whoever decided to slather chicken and broccoli in teriyaki sauce and combine the two together over rice was a dang genius.

This recipe is the type that you can make in a pinch, if you make your butternut squash rice in advance. It’s easy to whip up and has so much flavor. Plus, it doesn’t have the heavy carbs and calories that regular rice has.

Teriyaki Chicken and Broccoli with Butternut Squash "Rice"

It’s easy to get carried away when you order takeout. Whether it’s lo-mein or even brown rice, it’s not hard to devour an entire carton of it. I’ve been guilty of it, because teriyaki sauce is so amazing and pairs so perfectly with rice or noodles. Every scoop is addictive.

Well, now that we’re Inspiralized and we have rice made of vegetables, we can still devour that carton – and still feel good.

Teriyaki Chicken and Broccoli with Butternut Squash "Rice"

For this recipe, I actually used my favorite teriyaki sauce by Annie Chunn’s. This makes the dish even quicker! By baking the chicken in the oven, the teriyaki sauce really seeps into the skin of the chicken and makes each bite with rice that much more rewarding.

The broccoli and chicken are mixed together in the end with a bit more teriyaki sauce to create a sauce that gets poured over the butternut squash rice. Every time you dig your fork (or chopsticks!) into this bowl, you’re going to get a sweet and savory kick. 

Teriyaki Chicken and Broccoli with Butternut Squash "Rice"

This dish makes Friday nights in with a movie so much better. Plus, you can make a big batch and have leftovers the next day for lunch!

What’s your favorite brand of teriyaki sauce?

Teriyaki Chicken and Broccoli with Butternut Squash “Rice”

Prep Time15 mins
Cook Time20 mins
Servings: 4


  • 6 chicken breast tenderloins
  • 1/4 cup teriyaki sauce + 2 tbsp Annie Chunn's
  • 2 tbsp virgin coconut oil
  • 1 tbsp minced garlic
  • 1 butternut squash peeled, Blade C
  • 3/4 cup chicken broth low-sodium
  • 1 tsp soy sauce
  • 1.5 cups broccoli florets
  • 1/3 cup chopped scallions to garnish
  • 1/4 tsp sesame seeds to garnish


  • Preheat the oven to 350 degrees. Place the chicken breast tenderloins on a baking tray and smother in teriyaki sauce. With your hands, massage the sauce into the chicken. Let rest until the oven is preheated and then bake for 15-17 minutes or until chicken is white on the inside, no longer pink. Set aside when done.
  • Place your butternut squash noodles in a food processor and pulse until the squash is made into rice-like bits. Set aside.
  • Place a large skillet over medium heat. Add in 1 tbsp of coconut oil. Then, add in the garlic. Let garlic cook for 30 seconds and then add in the butternut squash rice. Stir and cook for about 2 minutes and then add in the chicken broth. Stir and let reduce. Once the broth reduces, taste. If the rice is still crunchy, add in another 1/4 cup and let reduce. Taste and repeat with more chicken broth, if needed. When done, add in the soy sauce.
  • While you start to cook the rice, place a medium skillet over medium heat, add in 1 tbsp of coconut oil and add in the broccoli. Cook, tossing occasionally for 5-7 minutes or until broccoli begins to brown on sides.
  • When the rice and chicken are done, add the chicken to the broccoli skillet and turn the heat back on. Add in the remaining teriyaki sauce and mix together for 2 minutes to heat up the broccoli.
  • Portion the rice out into 4 bowls and top with broccoli and chicken. Garnish with scallions and sesame seeds!

Teriyaki Chicken and Broccoli with Butternut Squash "Rice"




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laurengrier says:
This looks so refreshing especially after my weekend of gluttony!
bgerraughty says:
How much butternut squash rice to you use? How do you make it?
Carol says:
I made a chicken and broccoli stir fry on Saturday. The butternut squash "rice" would have been perfect with it! I just substitute my homemade version of a teriyaki sauce.
Steven says:
Are you concerned by the Wheat in the teriyaki ssuce??
Carol says:
Yes. Most teriyaki sauces are made with soy sauce. I make mine with tamari.
Steven, this isn't a gluten-free recipe, sorry for any confusion!
I love teriyaki chicken! This looks delicious!
Emily says:
Made this last night. My family loved it!!!! We also added some sliced water chestnuts to the dish. Straw mushrooms would be good too. Would definitely make it again!
This looks delicious! I've never thought to use butternut squash as "rice"...great idea. I've actually never cooked butternut squash before but now I've got to try it with this dish! Pinned to make. :)
Thank you !! It's really delicious, you have to try!
Hi Ali, My co-worker introduced me to your blog. She was so excited about what she had been making that I ordered my spiral veggie slicer to be delivered the next day! I made this dish last night and loved it! I also added a little sesame oil the recipe and it gave it a great flavor. Keep blogging, Girlfriend! You have Inspiralized me!
I'm so glad you liked this recipe and you've started spiralizing! Keep it up - thanks for stopping by :)
kristin says:
Loved loved loved this! We only had boneless chicken thighs and it made for great chicken chunks in this dish! How fun to spiralize so much of what we eat and get the kids excited about it all! This was delish!
Carly says:
Am I missing the nutritional info for this recipe somewhere?! :)

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I'm still deep in the newborn fog to take proper photos and build an SEO-friendly blog post (it's an hours-long process), so I'm sharing it here in the meantime - just save it to refer back to! you're going to want to make this alllll winter long.⁣ ❄️

potato and brussels sprouts white bean soup w/ or w/o chicken sausage⁣ 👇🏼
serves 4-6

3 tablespoons extra virgin olive oil⁣
1/2 red onion, diced⁣
2 garlic cloves, minced⁣
2 carrots, diced⁣
1 large celery rib, diced⁣
1 15-ounce can cannellini beans, drained and rinsed⁣
1/2 teaspoon dried rosemary⁣
1/2 teaspoon dried thyme⁣
4 cups vegetable broth (I'm using @bonafideprovisions and it's honestly a game-changer! code INSPIRALIZED for 15% off!)⁣
salt and pepper⁣
1 1/2 pound bag creamer potatoes, halved⁣
1 pound chicken sausage, sliced⁣
12 ounces shredded brussels sprouts⁣
shredded Parmesan cheese (I'm loving @foragerproject's vegan Parmesan shreds)⁣
red pepper flakes to garnish⁣

heat half the olive oil in a large pot over medium-high heat. add the onion, garlic, carrots, and celery and cook for 5 minutes or until onions are translucent. add the cannellini beans, rosemary, thyme, and stir. add the broth, 2 cups water, and season generously with salt and pepper. bring to a boil and boil for 5 minutes. use an immersion blender to blend the soup. add the potatoes, bring back to a boil, and reduce heat to a medium-simmer and let cook for 10 to 15 minutes or until potatoes are tender.⁣

while potatoes cook, heat the remaining oil in a large skillet over medium heat. add the chicken sausage and cook until browned. add the brussels sprouts, season with salt and pepper, and cook until sprouts are tender and chicken is cooked through. keep aside. if you're vegetarian, just simply omit chicken sausage.⁣

once potatoes are done, add the chicken and sprouts to the soup, stir, and serve. top with cheese and red pepper flakes.