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Quick & Healthy Teriyaki Chicken Quinoa Power Bowl Recipe

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This Teriyaki Chicken Quinoa Power Bowl is a vibrant and nutritious meal that combines tender chicken glazed in savory-sweet teriyaki sauce with fluffy quinoa and a colorful array of fresh vegetables. Perfect for weeknight dinners or meal prep, it’s both satisfying and healthy!

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken thighs or breasts, cut into 1-inch pieces
  • 1/2 cup low-sodium soy sauce
  • 2 tablespoons non-alcoholic rice vinegar
  • 1/4 cup brown sugar or maple syrup
  • 1 tablespoon grated fresh ginger
  • 2 cloves minced garlic
  • 1 tablespoon cornstarch
  • 1 cup quinoa, rinsed
  • 2 cups water or chicken/vegetable broth
  • 1 tablespoon olive oil or sesame oil
  • Broccoli florets
  • Sliced bell peppers (red, yellow, or orange)
  • Carrots
  • Edamame (shelled and fresh or lightly steamed)
  • Cucumber, thinly sliced or diced
  • Avocado, sliced or diced
  • Green onions, thinly sliced
  • Toasted sesame seeds
  • Lime wedges
  • Sriracha or red pepper flakes (optional)

Instructions

  1. Rinse 1 cup of quinoa thoroughly under cold water. Combine it with 2 cups of water or broth in a small saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes, or until all the liquid is absorbed. Remove from heat and let it sit, covered, for another 5 minutes, then fluff with a fork.
  2. While the quinoa cooks, prepare your vegetables. For roasting, chop broccoli into florets and bell peppers into bite-sized pieces. Toss them with a drizzle of olive oil, salt, and pepper on a baking sheet.
  3. Preheat your oven to 400°F (200°C). Roast the prepped vegetables for 15-20 minutes, or until tender-crisp and slightly caramelized.
  4. In a small bowl, whisk together 1/2 cup low-sodium soy sauce, 2 tablespoons non-alcoholic rice vinegar, 1/4 cup brown sugar or maple syrup, 1 tablespoon grated fresh ginger, 2 cloves minced garlic, and 1 tablespoon cornstarch. Set aside.
  5. Pat your chicken dry with paper towels. Season lightly with salt and pepper. Heat 1 tablespoon of olive oil or sesame oil in a large skillet or wok over medium-high heat. Add the chicken pieces in a single layer, ensuring not to overcrowd the pan. Cook for 3-4 minutes per side until golden brown.
  6. Pour the prepared teriyaki sauce over the chicken. Bring to a simmer, stirring occasionally, and cook for 5-8 minutes, or until the sauce thickens and coats the chicken beautifully, and the chicken is cooked through.
  7. Divide the cooked quinoa among your serving bowls. Top each with a generous serving of the glazed teriyaki chicken. Arrange the roasted vegetables and any fresh veggies like cucumber slices and avocado on top.
  8. Garnish with a sprinkle of toasted sesame seeds and thinly sliced green onions. Serve with a lime wedge for squeezing over, and a drizzle of Sriracha if you enjoy a little kick!

Nutrition

Keywords: This recipe is great for meal prepping! Store each component in separate airtight containers in the refrigerator. Customize your veggies based on what's in season or what you love. You can also swap chicken for tofu, shrimp, or beef, and quinoa for brown rice or cauliflower rice.

Find it online: https://softtasty.com/quick-healthy-teriyaki-chicken-quinoa-power-bowl-recipe/