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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!