Teriyaki Chicken Quinoa Bowl Recipe

This Teriyaki Chicken Quinoa Bowl is a perfect healthy meal option for lunch or dinner.
  • Ready in: 40 minutes
  • Prep time: 10 minutes
  • Chill/Cook time: 30 minutes
  • By:
  • Servings: 4-6

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  • 2 lbs. boneless skinless chicken breasts, cut into 1-inch pieces
  • 1-2 Tbsp. olive oil
  • 1½ cups quinoa, rinsed thoroughly
  • 3 cups broccoli florets
  • 3 cups Brussels sprouts, cut in half
  • 1 medium red onion, cut into pieces
  • 1 zucchini, cut into thin slices
  • 1½ cups carrots, chopped

cooking methods

  • Stovetop


Sauté chicken in olive oil over medium-high heat until internal temperature reaches 170°. Reduce heat to low, add Honey Teriyaki Sauce and stir well. Simmer while preparing other ingredients. Prepare quinoa as directed on package with water, adding 1 Tbsp. Garlic Garlic Seasoning to water and quinoa while cooking. Steam remaining ingredients in a steamer for approximately 20-25 minutes or until vegetables are tender. Combine chicken, quinoa and vegetables in bowls and enjoy.

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