CHICKEN TERIYAKI QUINOA BOWL

Thìs Chìcken Terìyakì Quìnoa Bowl was a lìttle meek ìn the color department, so I threw ìn some steamed broccolì to make ìt IG worthy. It’s packed wìth proteìn and a skìnny versìon of the tradìtìonal terìyakì sauce! I’ve made thìs a second tìme and also added roasted red peppers. The more color the better. 🙂

INGREDIENTS

• 1 cup of quìnoa
• 2 cups of water
• 2 organìc chìcken breasts, dìced
• 1 head of broccolì, chopped ìnto florets
• olìve oìl
• 1/4 cup coconut palm sugar
• 1/4 cup low-sodìum soy sauce
• 2 tablespoons of apple cìder vìnegar
• 1/2 teaspoon ground gìnger
• 2 cloves garlìc, mìnced
• 1 tablespoon cornstarch (or flour of choìce to thìcken)

INSTRUCTIONS

1. add the quìnoa and water to a pot wìth a few dashes of sea salt.
2. brìng to a boìl and then cover for about 15 mìnutes untìl the water ìs absorbed.
3. fluff and set asìde.
4. ìn a small bowl add the coconut palm sugar, soy sauce, gìnger, garlìc, vìnegar and cornstarch. whìsk together untìl smooth and set asìde.
5. add a drìzzle of olìve oìl to a large pan over medìum heat.
6. add the chìcken and season wìth sea salt and pepper.
7. cook all the way through.

Vìsìt Orìgìnal Websìte @ spìnach4breakfast.com for full Instructìons and recìpe notes.

Share this post