Teriyaki Glazed Chicken with Roasted Broccoli and Quinoa
Prep 20 min · Cook 30 min · Serves 4 · medium
A delightful Asian-inspired dish featuring tender chicken thighs coated in a sweet and savory teriyaki glaze, paired with roasted broccoli and fluffy quinoa. This balanced meal supports GLP-1 medication with its lean protein, complex carbs, and fiber-rich vegetables.
Ingredients
- 1.5 pounds chicken thighs, boneless, skinless
- 1/2 cup teriyaki sauce, low-sodium
- 4 cups broccoli florets
- 1.5 cups quinoa, dry, uncooked
- 3 cloves garlic, minced
- 1 tablespoon ginger, grated
- 2 teaspoons sesame oil
- 2 tablespoons low-sodium soy sauce
- 2 tablespoons green onions, sliced
Instructions
- 1
Preheat oven to 400°F (200°C).
- 2
In a large bowl, combine the chicken thighs, teriyaki sauce, garlic, ginger, and 1 teaspoon of sesame oil. Toss to coat the chicken evenly.
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