The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Sticky Teriyaki Free-Range Chicken Quinoa Bowl
Sticky, savoury, sweet. You'll roast tender free-range British chicken till golden, coated in Japanese teriyaki and Asian spices. Dish up with zingy pickled carrots and tenderstem broccoli for crunchy veggies. Plus, a ginger-spiced quinoa to soak up all that delicious sauce
Prep in 10
High protein
6 plants
Low sat fat
Serving size
Ingredients
- 600g British Free Range chicken thighs
- 2 tbsp rice vinegar (Rice Vinegar, Salt)
- 2 tbsp Asian paste (Soya) (Garlic, Ginger, Tamari sauce (Water, Soyabeans, Salt, Spirit Vinegar), Red Chilli, Rapeseed oil, Yeast extract powder (Yeast Extract, Salt).)
- 25g honey
- 240g Tenderstem broccoli
- 4 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)
- 2 carrot
- 25g pea shoots
- 160g quinoa (Quinoa 100%)
- 1 tsp sesame seeds (Sesame) (white sesame seeds, black sesame seeds)
- 4 tsp ginger & garlic paste (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
Nutritional Information
Calories: 532
Protein: 43g
Carbs: 49g
Fat: 19g
Sticky Teriyaki Free-Range Chicken Quinoa Bowl
Sticky, savoury, sweet. You'll roast tender free-range British chicken till golden, coated in Japanese teriyaki and Asian spices. Dish up with zingy pickled carrots and tenderstem broccoli for crunchy veggies. Plus, a ginger-spiced quinoa to soak up all that delicious sauce
Getting hungry?
Find 56 recipes a week just like this one at Mindful Chef, that are all:
Delicious, high quality food - and lots of it
No stodgy refined carbs - no food comas here
Goodness from natural food - full of fibre
Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9
- Bring a large saucepan filled with salted water to a boil
- Pull out a large baking dish, a medium bowl, a sieve, a peeler & a grater
Get started
- Add the quinoa to the saucepan and boil for 13-14 mins, until cooked, then drain
- Meanwhile, lay the chicken thighs flat into the large baking dish. Pour the teriyaki sauce, honey and Asian paste over the chicken and mix to coat. Roast for 6 mins
Make the pickled carrot
- Coarsely grate the carrots (peel optional) and add to the medium bowl along with the vinegar. Season with salt and mix
- Trim the tenderstem
Roast the tenderstem
- After 6 mins of roasting, add the tenderstem to the chicken baking dish, drizzle with 1 tsp oil and season with salt and pepper.
- Return to the oven and roast together for a further 10-12 mins, until the chicken is cooked through, the sauce has thickened and the tenderstem is golden
Finishing touches
- Return the cooked quinoa to the saucepan and stir through the ginger & garlic paste and a pinch of salt
Plate up
- Check your chicken is cooked through by inserting a skewer into the thickest part of the meat; the juices should run clear
- Serve the quinoa into bowls, topped with the teriyaki chicken, tenderstem, pickled carrot and pea shoots
- Drizzle over any remaining teriyaki sauce from the dish. Scatter over the sesame seeds
Looking for more recipe inspiration?
Subscribe to our newsletter and get delicious seasonal inspiration and recipes, plus 25% off your first 4 boxes with us!
By signing up to our mailing list you agree to the terms of our Privacy Policy.