Teriyaki Chicken Bowl

This teriyaki chicken bowl is a go-to week night meal in our house! We love it because you can grill the chicken the same night or meal prep it at the beginning of the week. I like to chop up my veggies at the beginning of the week too so I can’t use my laziness as an excuse to not eat healthy throughout the week! This meal is packed with protein from the chicken and quinoa, and it’s nice and colorful with the red peppers and broccoli. We’re always trying to eat colorful vegetables and enjoy meals that leave us full and satisfied. This meal definitely fits the bill! Try it out and let me know what you think!

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Ingredients:

  • 1 tsp Chinese five spice
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1/8 tsp crushed red pepper flakes
  • 1 tsp sesame oil
  • 1/4 cup olive oil
  • 1/4 cup water
  • 2 chicken breasts
  • 1 red bell pepper, diced
  • 1 head of broccoli, chopped
  • 2 Tbsp olive oil
  • Salt and pepper to taste
  • 1 Tbsp green onion, chopped
  • 1 tsp sesame seeds
  • 1 cup quinoa, cooked
  • 1 Tbsp rice vinegar

Directions:

In a small mixing bowl, whisk to combine Chinese five spice, salt, pepper, red pepper flakes, sesame oil, olive oil, and water. Pour mixture over chicken breast in a tupperware. Put a lid on the tupperware and allow chicken to marinate in the fridge for a least 1 hour. Before you remove the chicken from the fridge, begin to sauté the chopped broccoli and diced red bell pepper in 2 tablespoons on olive oil on medium heat. Add salt and pepper to taste. Once the chicken has marinated for at least 1 hour, cook on the grill for about 4-5 minutes per side. In bowl, mix together 1 cup of cooked quinoa with 1 tablespoon of rice vinegar. Divide the quinoa between two serving bowls. Top each bowl with sautéd broccoli and peppers and grilled chicken breast. Garnish with chopped green onion and sesame seeds. Serves two. Enjoy!

 

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