This Chicken Teriyaki Quinoa Bowl was somewhat accommodating in the shading office, so I tossed in some steamed broccoli to make it IG commendable. It's pressed with protein and a thin form of the customary teriyaki sauce! I've made this a second time and furthermore included simmered red peppers. Color should as much as possible. 🙂
This supper was extraordinary! I would propose cooking every one of the parts in the meantime as contradict to in movements. The quinoa and broccoli ended up cold before the chicken was close done. I needed to pop those in the microwave just before eating. It was no major ordeal. I substituted the 1/4 coconut sugar for 1/sixteenth nectar per web proposal.
A fast, simple, and solid formula for lunch or supper! In addition, it's so natural to stir up with various vegetables, proteins, and so on. Appreciate! :)
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INGREDIENTS
- 1 cup of quinoa
- 2 cups of water
- 2 organic chicken breasts, diced
- 1 head of broccoli, chopped into florets
- olive oil
- 1/4 cup coconut palm sugar
- 1/4 cup low-sodium soy sauce
- 2 tablespoons of apple cider vinegar
- 1/2 teaspoon ground ginger
- 2 cloves garlic, minced
- 1 tablespoon cornstarch (or flour of choice to thicken)
INSTRUCTIONS
- add the quinoa and water to a pot with a few dashes of sea salt.
- bring to a boil and then cover for about 15 minutes until the water is absorbed.
- fluff and set aside.
- in a small bowl add the coconut palm sugar, soy sauce, ginger, garlic, vinegar and cornstarch. whisk together until smooth and set aside.
- add a drizzle of olive oil to a large pan over medium heat.
- add the chicken and season with sea salt and pepper.
- cook all the way through.
- while the chicken is cooking, steam or sauté the broccoli in a separate pan. season with sea salt and pepper and set aside.
- when the chicken is cooked through, lower heat and add the sauce to chicken and cook stirring constantly until it thickens.
- add chicken to a plate with the quinoa and steamed broccoli.
- garnish with sesame seeds.
For more detail : bit.ly/2UIrhIC
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