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Teriyaki glazed chicken

with warm quinoa and sesame dressing

Ready in around 20 mins

RECIPE FACT:
We think of quinoa as a grain, but it’s technically a seed and higher in protein than many grains.
Nutritional Info:
  • Energy: 2187kj (522Kcal)
  • Protein: 39g
  • Carbohydrate: 40g
  • Fat: 19g
  • Contains: Soy, Gluten, Sesame
Serving Amount:
Serves 1 person
Cooking Instructions:
  • 1. TO MAKE THE WARM QUINOA:

    Using half the carrot, peel and grate. Finely slice the spring onion on the diagonal. Spray oil into a non-stick frying pan and place over a medium heat. Once the pan is hot add the steamed miso quinoa and cook for 3-4 mins until warmed through. In a bowl add the red and green cabbage, carrot, half the spring onion and quinoa. Pour in the sesame dressing and half the toasted seeds and toss to combine.

  • 2. TO COOK THE CHICKEN:

    Remove the free-range chicken thigh from its packaging and pat dry with paper towel. Cut the thigh into 3 even pieces. Spray oil into a non-stick frying pan and place over a high heat. Once hot add the chicken pieces and cook for 5-6 mins to brown and cook through. Pour over the teriyaki sauce so it can sizzle onto the chicken and remove from the heat.

  • TO SERVE:

    Spoon sesame dressed quinoa into a bowl. Top with teriyaki chicken pieces and any pan juices and lastly sprinkle over rest of spring onion and toasted seeds.

Ingredients In your box:
  • 1 pack of free-range chicken thigh
  • 1 pack of steamed miso quinoa
  • 1 pot of teriyaki sauce
  • 1 pot of sesame dressing
  • 1 sachet of toasted seeds
  • 1 bag of red and green cabbage
  • 1 carrot
  • 1 spring onion

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