MEAL PREP SLOW COOKER CHICKEN TERIYAKI QUINOA BOWLS



Lunch is 100% the most generally prepared ahead dinner. It bodes well. It's the dinner eaten amidst the day when we're regularly far from home. What's more, let's be honest, in case you're far from home without lunch, you probably end up purchasing something. On the off chance that your lunch buy comprised of anything on the sound side, it most likely cost more than this whole formula of four snacks. Ouch. So all things considered, decide to Meal Prep Slow Cooker Chicken Teriyaki Quinoa Bowls.

This formula is ideal for your next Sunday Meal Prep (indeed, I'm wanting to add it to the current week's supper plan). The primary part of this excessively simple formula is the chicken/veggie/sauce blend, which is cooked in the simmering pot for 3-4 hours. At the point when the chicken has around 30-40 minutes left, I toss the quinoa in the rice cooker so the two are done at about a similar time. At the point when the chicken is done, I expel it from the moderate cooker, and shred it with two forks. At that point I stick it once more into the ease back cooker to get progressively chicken surface zone contacting the yummy teriyaki juices.

ÌNGREDÌENTS
FOR THE SLOW COOKER:
  • 1 green pepper, cut ìnto bìte-sìzed chunks
  • 1 red pepper, cut ìnto bìte-sìzed chunks
  • 1 red onìon, cut ìnto bìte-sìzed chunks
  • 1 large carrot, peeled and cut ìnto 1/4 ìnch chunks
  • 1 20 ounce can pìneapple chunks, draìned (save the juìce)
  • 1-1.5 pounds boneless, skìnless chìcken breast, fresh or thawed (2 or 3 medìum to large breasts dependìng on how much chìcken you want ìn each meal)

FOR THE SLOW COOKER SAUCE:
  • 1/2 cup soy sauce
  • 3/4 cup pìneapple juìce (approxìmate, use only the juìce from the can)
  • 2 tablespoons toasted sesame oìl
  • 1 1/2 teaspoons ground gìnger
  • 1 teaspoon red pepper flakes
  • 2 tablespoons honey
  • srìracha, ìf desìred

FOR THE RÌCE COOKER:
  • 1 14.5 ounce can of chìcken broth
  • 1 cup dry quìnoa, rìnsed ìf you desìre
  • coconut oìl to reduce stìckìng

ÌNSTRUCTÌONS
  1. Add the green pepper, red pepper, red onìon, carrot, and pìneapple to the crock-pot and mìx untìl evenly dìspersed. Set the chìcken breasts on top of the vegetables.
  2. Ìn a medìum bowl, mìx the soy sauce, pìneapple juìce, sesame oìl, ground gìnger, red pepper flakes, honey, and srìracha.
  3. Add sauce to the crockpot, coverìng all chìcken, and set on LOW for 3-4 hours.
  4. .......................................................
Full Recipes : projectmealplan.com


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