CHICKEN TERIYAKI QUINOA BOWL

There’s something about making an Instagram worthy bowl for dinner; even if you’re not going to take a picture of it. I always make sure there is at least one brightly colored veggie and one healthy source of protein. I arrange it in a bowl just so, and then garnish the shit out of it.
CHICKEN TERIYAKI QUINOA BOWL

INGREDIENTS

  1. 1 cup of quinoa
  2. 2 cups of water
  3. 2 organic chicken breasts, diced
  4. 1 head of broccoli, chopped into florets
  5. olive oil
  6. 1/4 cup coconut palm sugar
  7. 1/4 cup low-sodium soy sauce
  8. 2 tablespoons of apple cider vinegar
  9. 1/2 teaspoon ground ginger
  10. 2 cloves garlic, minced
  11. 1 tablespoon cornstarch (or flour of choice to thicken)

INSTRUCTIONS

  • add the quinoa and water to a pot with a few dashes of sea salt.
  • bring to a boil and then cover for about 15 minutes until the water is absorbed.
  • fluff and set aside.
  • in a small bowl add the coconut palm sugar, soy sauce, ginger, garlic, vinegar and cornstarch. whisk together until smooth and set aside.
  • add a drizzle of olive oil to a large pan over medium heat.
  • add the chicken and season with sea salt and pepper.
  • cook all the way through.