Before getting into what I’m about to talk about, I need to start by telling you that I typically do not watch TV. We don’t have cable or satellite, but I am a sucker for a good movie. Movies. That’s it. When it comes to shows and series, count me out. I won’t even watch one episode because ultimately I know what will happen. I will become addicted and before long I’ll realize that I’ve spent a good portion of my days being unproductive, staring at a screen that evoked a million different emotions that ultimately don’t matter. So, I typically don’t watch shows.
Typically. But now I can tell you that I’m currently stuck in what I described above by a show that I don’t even like. A couple weeks ago Aj thought it would be a great idea to start a show together (as if we have any extra time on our hands as it is). I said I wasn’t interested for all the reasons in the book so he decided to pursue the idea by himself. Luckily for me, we live in the same house, sit in the same living room area (where we have our TV), and are usually home during the same times each day. So now I am stuck. On The Walking Dead. Thanks, AJ.
I hate it, but I am addicted and need to see what happens, as with any show. But tonight, on Season 5, Episode 8, I think Im done. I literally sat there crying for a good 10 minutes after the show ended. I still can’t get Daryl’s face, carrying Beth out of the hospital, out of my mind. I am crushed. I don’t understand why they have to make it so personal. They aren’t even real! The Walking Dead isn’t even real! Yet I am crushed, sad, angry, and feel incredibly sorrowful for Maggie, Daryl, and the others (who, by the way, are also not even real!).
This is where I am in life right now. I need to go on a run or something. After Episode 9.
Anyway, I made some really great food this weekend. Like really good. And I am going to share it all, starting with this beautiful bowl of goodness: Teriyaki Chicken Quinoa Power Bowl.
I’ve definitely jumped on the quinoa power bowl bandwagon and when AJ and I were craving something teriyaki-ish, I quickly volunteered to whip something up for us, which ultimately developed into this teriyaki chicken quinoa recipe. I made enough for each of us of lunch, but it was so good that I decided to whip up enough for us each to eat for a couple of our lunches this week. Oh, did I mention it is pretty dang healthy? It is.
Maybe you’re a rice fan, but you should give quinoa a shot. It is high in protein, extremely high in fiber, has all essential amino acids, has beneficial antioxidants, and is naturally gluten free. Yes, thats right. They don’t call it the Mother of All Grains for no reason. Anyway, I like the texture.
Also give this teriyaki chicken quinoa bowl of goodness a shot please. You will enjoy it, and you will want more, and it will be okay because its pretty good for you. So have seconds.
We usually make this teriyaki chicken power bowl on Sundays for our meal prep every couple weeks. We never get sick of it because it can be topped over quinoa, rice, cauliflower rice, noodles, or a salad and we always switch it up. My favorite: topped over quinoa! It's high in protein, fiber, essential amino acids, antioxidants, is gluten free, dairy free, healthy and delicious!
- 1 medium chicken breast , cooked and shredded*
- 1 1/2 C broccoli , chopped
- 1 C carrot matchsticks
- 1/2 C chickpeas , cooked
- 1 Tbsp olive oil or coconut oil
- 2 Tbsp coconut aminos (or soy sauce, liquid aminos, etc)
- 1/2 Tbsp honey
- 1 Tbsp fresh ginger , grated
- 1 Tbsp garlic , crushed and chopped
- green onion , chopped
- sesame seeds
- 2 C quinoa, cauliflower rice, rice, noodles or salad
In a wok or large saucepan, heat the oil over medium heat. Add the ginger and garlic and let brown slightly
Add the aminos and honey, stirring slightly and letting heat for 1-2 minutes.
Throw in the chicken*, broccoli and carrots and let cook, stirring occasionally, for 5-10 minutes. I like my vegetables slightly crunchy in this dish, so I don’t over cook them.
Remove from heat and stir in the chickpeas. Top with green onion and sesame seeds.
Eat over quinoa, rice, or cauliflower rice, noodles, salad or by itself.
*To make shredded chicken, I put the chicken breasts in a saucepan over high heat and cover fully with water. Bring to a boil and then turn down to a simmer and let cook for about 10-15 more minutes until the chicken is completely cooked through. Once cooled, take two forks to shred the chicken apart.