Teriyaki Chicken Quinoa Bowls

Ingredients

• 1 1/2 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
• 1 cup quinoa, rinsed
• 1 cup pineapple chunks, drained
• 2 cups broccoli florets, chopped into bite-size pieces
• 1 cup shredded carrots
• 1/4 cup low-sodium soy sauce
• 2 tbsp honey
• 2 tbsp rice vinegar
• 1 tsp sesame oil
• 3 cloves garlic, minced
• 1 tsp ginger, grated
• 2 tbsp sesame seeds, toasted
• 2 green onions, sliced

Instructions

1. 1

   1. Cook quinoa according to package instructions. Fluff with a fork and set aside.

2. 2

   2. In a large skillet, heat 1 tbsp sesame oil over medium-high heat. Add the chicken and cook for 5-7 minutes until no longer pink.