Chicken Teriyaki Quinoa Bake
This healthy Chicken Teriyaki Quinoa Bake recipe is great for a football Sunday get together, you can make it the night before and reheat for the game or make it before the game. This healthy chicken teriyaki quinoa casserole is delicious with less carbs and less fat than the traditional chicken teriyaki dish. Get all the great same taste with this protein packed recipe with none of the guilt. – The Accidental ChefÂ
Serves 6
Ingredients:
- Frozen or fresh vegetable stir fry package 4 cups – carrots, snow peas, bell peppers, broccoli
- 1 tsp of Ground Ginger
- 1 garlic clove minced
- 1 cup of water
- 1/4 cup of golden brown sugar
- 1 1/2 tsp of Sesame oil
- 1 tbsp of arrowroot
- 1/2 cup of low sodium soy sauce
- 1 tbsp of Agave
- 1 1/2 cups of Quinoa, rinsed off
- 9 4 oz skinless boneless chicken tenderloins, cut up into bite size pieces
Directions:
Preheat the oven to 350 degrees.
Place the quinoa into a 13 by 9 baking pan, with 2 cups of water, place into the oven for 15 minutes.
Meanwhile, in a medium mixing bowl, add the water, minced garlic, soy sauce, ground ginger, and sesame oil together.
In a medium pan over medium low heat, pour in the mixture, and then add the arrowroot powder, agave, and brown sugar. Stir together to thicken. Once thickened remove from heat.
Take the quinoa out of the oven and add the chicken, stir fry, and half of the sauce. Mix these together in the baking dish thoroughly before place the dish back into the oven for 15 minutes.
Remove and pour 1/2 of the remaining sauce into the pan.
Mix again and place back into the oven for 20-30 minutes or until the quinoa has fully popped and chicken is cooked.
Once everything is cooked, pour the remaining sauce over the casserole, and serve!
Serves 6 | Calories per serving: 419 | Fat: 4 g | Carbs: 27.5 g | Net Carbs: 25.3 g | Protein: 40.4 g
