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Sticky Free-range Teriyaki Chicken Quinoa Bowl
Sticky, savoury, sweet. You'll roast tender free-range British chicken thighs, coated in sticky and sweet teriyaki. Serve with zingy pickled carrots and roasted tenderstem for veggies. Plus, nutritious quinoa to soak up that delicious sauce.
Ready in 20
High protein
6 plants
Low sat fat
Serving size
Ingredients
- 3 tbsp teriyaki sauce (Soya) (Coconut Palm Sugar, Tamari Sauce (Water, SOYBEANS, Salt, Spirit vinegar), Water, Rice Vinegar (Rice Vinegar, Salt), Tomato Puree, Cornflour, Ginger Puree, Garlic Powder, White Onion Powder)
- 1 tsp sesame seeds (Sesame) (white sesame seeds, black sesame seeds)
- 25g pea shoots
- 90g Tenderstem broccoli
- 1 tbsp rice vinegar (Rice Vinegar, Salt)
- 80g quinoa (Quinoa 100%)
- 300g British Free Range chicken thighs
- 1 carrot
Nutritional Information
Calories: 534
Protein: 41g
Carbs: 45g
Fat: 21g
Ingredients
- 3 tbsp teriyaki sauce (use half) (Soya) (Coconut Palm Sugar, Tamari Sauce (Water, SOYBEANS, Salt, Spirit vinegar), Water, Rice Vinegar (Rice Vinegar, Salt), Tomato Puree, Cornflour, Ginger Puree, Garlic Powder, White Onion Powder)
- 150g British Free Range chicken thighs
- 80g quinoa (use half) (Quinoa 100%)
- 25g pea shoots (use half)
- 1 tbsp rice vinegar (use half) (Rice Vinegar, Salt)
- 90g Tenderstem broccoli (use half)
- 1 carrot (use half)
- 1 tsp sesame seeds (use half) (Sesame) (white sesame seeds, black sesame seeds)
Nutritional Information
Calories: 534
Protein: 41g
Carbs: 45g
Fat: 21g
Sticky Free-range Teriyaki Chicken Quinoa Bowl
Sticky, savoury, sweet. You'll roast tender free-range British chicken thighs, coated in sticky and sweet teriyaki. Serve with zingy pickled carrots and roasted tenderstem for veggies. Plus, nutritious quinoa to soak up that delicious sauce.
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Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9
- Bring a medium saucepan filled with salted water to a boil
- Pull out a sieve, a large baking dish, a peeler, a grater & a medium bowl
Get started
- Add the quinoa to the saucepan and boil for 13-14 mins, until cooked, then drain and set aside
- Meanwhile, lay the chicken thighs flat into the large baking dish. Drizzle with 1 tsp oil and season with salt and pepper. Roast for 6 mins
Make the pickled carrot
- Coarsely grate the carrot (peel optional) and add to the medium bowl, along with vinegar. Season with salt and mix. Set aside to pickle
- Trim the broccoli
Add the broccoli
- After 6 mins, add the broccoli to the baking dish, drizzle with 1 tsp oil and season with salt and pepper
- Pour the teriyaki sauce over the chicken. Roast together for a further 10-12 mins, until the chicken is cooked through, the sauce has thickened and the broccoli is soft and golden
Last bits & plate up
- Check your chicken is cooked through by inserting a skewer into the thickest part of the meat; the juices should run clear
- Return the cooked quinoa to the saucepan. Stir through the pickling liquid from the carrot
- Share the teriyaki chicken between plates, with the quinoa, pickled carrot, broccoli and pea shoots alongside
- Drizzle over any remaining sauce from the dish. Scatter over the sesame seeds
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