Paleo Chicken Teriyaki

30 min 4 servings


261 Kcal
11.6g Fat
9.7g Carbs
9.2g Net Carbs
4.1g Sugars
30.7g Protein


  • 4 chicken breast cut in fillets (about 500g or 1lb)
  • Marinade:
  • 3 tbsp of sesame oil
  • 3 tbsp of coconut aminos
  • 1 tbsp of tamari or regular soy sauce
  • 1 tbsp of mirin
  • 2 tbsp of umami paste or ginger paste/grated ginger
  • sesame seeds to decorate
  • 2 tbsp of garlic purée / grated garlic


  1. Cut the chicken into slices. Place all the marinade ingredients in a medium-size bowl and stir well. Add the chicken, cover, and place in the fridge for up to 4 hours (minimum 30 minutes). Take the chicken out of the fridge and place the chicken with the marinade in a baking dish.
  2. Bake for 25 to 30 minutes at 180 C / 360 F. Sprinkle with sesame seeds to decorate, it is ready!


Yalda is a globally-recognized gut health and inflammation expert and the founder of Eat Burn Sleep.

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