CHICKEN TERIYAKI QUINOA BOWL #dinner #lunch

CHICKEN TERIYAKI QUINOA BOWL #dinner #lunch

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! :)

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. 🙂

Also Try Our Recipe : CRISPY OVEN FRIED CHICKEN

CHICKEN TERIYAKI QUINOA BOWL #dinner #lunch

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
  1. add the quinoa and water to a pot with a few dashes of sea salt.
  2. bring to a boil and then cover for about 15 minutes until the water is absorbed.
  3. fluff and set aside.
  4. in a small bowl add the coconut palm sugar, soy sauce, ginger, garlic, vinegar and cornstarch. whisk together until smooth and set aside.
  5. add a drizzle of olive oil to a large pan over medium heat.
  6. Visit bit.ly/2FNOJil for full instructions.

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