Day: April 7, 2017

Teriyaki Chicken Casserole
with Vegetables and Quinoa

 

 

 

 

 

 

 

 

This one may look complicated, but it really

was much easier than it looks . . . especially if

you make chicken in the crock pot or have

leftover shredded chicken from another meal.

 

Be careful with bottled Teriyaki sauce if your

family has dietary restrictions.  Most contain

gluten, soy, and MSG.  I included an easy DIY

sauce I use at the end.

 

You can be flexible and use other vegetables

that your family prefers, but cooking times for

these may vary.

 

Ingredients:

2 cooked Chicken Breasts, shredded*

2 cups Chicken Bone Broth (or regular broth)

1 cup Quinoa

1/4 tsp Pepper

1/2 tsp Salt

2 tbsp Olive Oil

1 cup Teriyaki Sauce **

1 cup Broccoli

1 cup Carrots, sliced

1 cup Green Beans

1 cup Mushrooms, sliced

 

Instructions:

1. Preheat oven to 375 degrees. Spray a

9×13 inch baking dish with non stick spray.

2. Heat the broth in the microwave for about 2

minutes until warm.

3. Add quinoa and hot broth to pan.  Add salt,

pepper, and olive oil.

4. Cover pan tightly with foil and bake for 15

minutes.

5. Remove from oven and stir.  Place vegetables

on top of quinoa, cover again with foil.

6. Cook an additional 15 minutes or until

vegetables are tender but still crisp.

7. Remove from oven and top with shredded

chicken breast and Teriyaki Sauce.

8. Return to oven and cook an additional 5-10

minutes uncovered until vegetables are fully

cooked and chicken is warmed through.

 

*I cook my chicken breast ahead of time in the

crock pot so it is ready for me to shred and add

to recipes when I get home in the evening.

 

**Find a bottled Teriyaki Sauce that meets

your dietary needs. Or, make your own with

this low carb, gluten and soy free recipe.

 

Sauce Ingredients:

1/2 tsp Garlic, minced

1/2 tsp Ginger, ground

3/4 cup Coconut Aminos

1/4 cup Coconut Sugar

2 tbsp Arrowroot Powder

2 tbsp Water

 

Sauce Instructions:

1. Combine Coconut aminos, sugar, ginger,

and garlic in a small saucepan and cover.

Bring to a boil then remove lid and allow to

cook one more minute.

2. Stir together the arrowroot powder and

water until smooth.  Add to the saucepan and

allow to cook until the sauce starts to thicken.