Description
A quick and healthy Teriyaki One-Pan Protein Bowl that combines protein-rich ingredients with a delicious teriyaki sauce for a satisfying meal.
Ingredients
Scale
- 1 cup quinoa
- 2 cups water
- 1 lb chicken breast, diced
- 1 cup broccoli florets
- 1 bell pepper, sliced
- 1 carrot, julienned
- 1/4 cup teriyaki sauce
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Rinse the quinoa under cold water and combine it with water in a pot. Bring to a boil, then reduce heat and simmer for 15 minutes.
- In a large pan, heat olive oil over medium heat. Add the diced chicken and cook until browned and cooked through.
- Add the broccoli, bell pepper, and carrot to the pan. Stir-fry for about 5 minutes until the vegetables are tender.
- Pour the teriyaki sauce over the chicken and vegetables, stirring to coat evenly.
- Once the quinoa is cooked, fluff it with a fork and serve it in bowls topped with the teriyaki chicken and vegetables.
Notes
- Feel free to substitute chicken with tofu for a vegetarian option.
- Adjust the amount of teriyaki sauce according to your taste preference.
- This dish can be made ahead of time and stored in the refrigerator for meal prep.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 6g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 8g
- Protein: 30g
- Cholesterol: 70mg