Chicken and Broccoli Teriyaki Bowl

Nov 20, 2019

Ingredients:

  • 1 cup of quinoa
  • 2 cups of water
  • 3, 5 ounce chicken breasts
  • 1 head of broccoli, cut
  • 1 tablespoon Extra Virgin Olive Oil
  • 1/4 cup low-sodium soy sauce
  • 2 tablespoons of rice vinegar
  • 1/2 teaspoon ground ginger
  • 2 cloves garlic, minced
  • 1 tablespoon cornstarch

Directions:

Add the quinoa and water to a pot and bring to a boil. Cover for about 15 minutes until the water is absorbed. Fluff with a fork and set aside. In a small bowl whisk together the soy sauce, ginger, garlic, vinegar and cornstarch. Set aside. Add olive oil to a large pan and preheat over medium heat. Add the chicken and season with sea salt and pepper. While the chicken is cooking, sauté the broccoli in a separate pan. Once chicken is cooked, lower heat and add the sauce to chicken and cook stirring constantly until it thickens. In a small bowl, layer a serving of quinoa, chicken and broccoli. Serves 4.

Nutrition Information:
Calories: 330 Protein: 34g Carbs: 33g Fat: 7g

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