Chicken Teriyaki Quinoa Bowl

INGREDIENTS

1. 1 cup of quinoa
2. 2 cups of water
3. 2 organic chicken breasts, diced
4. 1 head of broccoli, chopped into florets
5. olive oil
6. 1/4 cup coconut palm sugar
7. 1/4 cup low-sodium soy sauce
8. 2 tablespoons of apple cider vinegar
9. 1/2 teaspoon ground ginger
10. 2 cloves garlic, minced
11. 1 tablespoon cornstarch (or flour of choice to thicken)

INSTRUCTIONS

1. add the quinoa and water to a pot with a few dashes of sea salt.
2. bring to a boil and then cover for about 15 minutes until the water is absorbed.
3. fluff and set aside.
4. in a small bowl add the coconut palm sugar, soy sauce, ginger, garlic, vinegar and cornstarch. whisk together until smooth and set aside.
5. add a drizzle of olive oil to a large pan over medium heat.
6. add the chicken and season with sea salt and pepper.
7. cook all the way through.
8. while the chicken is cooking, steam or sauté the broccoli in a separate pan. season with sea salt and pepper and set aside.
9. when the chicken is cooked through, lower heat and add the sauce to chicken and cook stirring constantly until it thickens.
10. add chicken to a plate with the quinoa and steamed broccoli.
11. garnish with sesame seeds.

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