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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.
Nutritional Info:
  • Energy: 2033kj (486Kcal)
  • Protein: 43g
  • Carbohydrate: 38g
  • Fat: 16g
  • Contains: Gluten, Soy, Sesame
Serving Amount:
Serves 4 people
Cooking Instructions:
  • 1. TO MAKE THE WARM QUINOA:

    Peel and grate the carrots and add to a salad bowl with the mung beans and the red and green cabbage. Spray a non-stick frying pan with oil and place over a medium heat. Once the pan is hot add the steamed miso quinoa and cook for 2-3 mins until warmed through then remove from the pan into the salad bowl with the vegetables. Just before serving, pour in the sesame dressing add the toasted seeds, season with salt and toss to combine.

  • 2. TO COOK THE CHICKEN:

    Remove the free-range chicken breasts from their packaging and pat dry with paper a towel. Cut each piece 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 2-3 mins on each side or until cooked through. Pour over the teriyaki sauce and cook for 30-60 secs.

  • TO SERVE:

    Spoon sesame dressed quinoa slaw into bowls. Top with teriyaki chicken pieces, pouring over any pan juices.

Ingredients In your box:
  • 1 pack of free-range chicken breasts
  • 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
  • 2 carrots
  • 1 bag of mung beans

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