Seared Ginger Teriyaki Chicken with Roasted Broccoli and Quinoa

Ingredients

• 1 1/2 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
• 4 cups broccoli florets, fresh or frozen
• 1 cup quinoa, dry, rinsed
• 1/2 cup low-sodium teriyaki sauce
• 2 tbsp fresh ginger, grated
• 3 cloves garlic, minced
• 2 tbsp olive oil
• 2 cups low-sodium chicken broth
• 4 green onions, sliced
• 2 tbsp sesame seeds

Instructions

1. 1

   1. Preheat oven to 400°F. Toss the broccoli florets with 1 tbsp of olive oil and spread on a baking sheet. Roast for 18-20 minutes, until tender and lightly browned.

2. 2

   2. In a medium saucepan, combine the quinoa and chicken broth. Bring to a boil, then reduce heat to low, cover and simmer for 15-18 minutes, until quinoa is tender and liquid is absorbed.