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.