Teriyaki Chicken Quinoa Bowl
A protein-packed meal featuring tender glazed chicken, fluffy quinoa, and vibrant steamed vegetables.
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Ingredients
- 1 1/2 lbs Chicken Breast
- 1 cup Quinoa
- 3/4 cup Teriyaki Sauce
- 2 cups Broccoli Florets
- 1 cup Carrots, sliced
- 1 tbsp Olive Oil
- 2 cups Water or Chicken Broth
- 2 stalks Green Onions, sliced(optional)
- 1 tsp Sesame Seeds(optional)
- 2 cloves Garlic, minced
Instructions
- 1
Rinse the quinoa under cold water, then combine with 2 cups of water or broth in a pot; bring to a boil, then simmer covered for 15 minutes.
- 2
While quinoa cooks, cut chicken breast into bite-sized cubes and season lightly with salt and pepper.
- 3
Heat olive oil in a large skillet over medium-high heat and sauté the chicken until browned and cooked through, about 8-10 minutes.
- 4
Add the minced garlic to the skillet and cook for 1 minute until fragrant.
- 5
Pour the teriyaki sauce over the chicken and simmer for 3-5 minutes until the sauce thickens into a glossy glaze.
- 6
Steam the broccoli and carrots in a separate steamer basket or microwave until tender-crisp.
- 7
Fluff the finished quinoa with a fork and divide evenly among four serving bowls.
- 8
Top each bowl with the glazed chicken and steamed vegetables, garnishing with sesame seeds and sliced green onions.
Nutrition per Serving
485
Calories
38g
Protein
52g
Carbs
11g
Fat
6g
Fiber
12g
Sugar
890mg
Sodium
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