Eat a Healthy Lunch Everyday for a Week: Tuesday

Hello!

For this entry Colin and I are going to be making Teriyaki Chicken with mixed veggies (GF and Dairy Free)

Since I'll be taking my leftovers for tomorrows lunch, I figured we fast track this entry for Tuesday. Colin will be eating this on Tuesday, so it works out--right?

Ingredients:
GF Teriyaki Marinade
Frozen Chicken Slices
Mixed Veggies
Ground Ginger
Salt and Pepper
On top of cooked quinoa.

Directions:

1. Marinade cooked chicken in Teriyaki Marinade

2. Let sit for 2 hours.
3. Put the vegetables in a large pan and shortly after, add the chicken marinade.

4. Add the spices and put the lid on it for 10 minutes.
5. Put it on a plate and enjoy!

Quinoa Recipe:

1. Wash the quinoa with a very thin strainer.
2. Add a 2:1 ratio, and if possible for better taste- fill with vegetable broth or something besides water.
3. Once cooking begins on low to medium heat (between), do not lift the lid until water is completely gone.
4. For softer quinoa, keep the lid on after its cooking and wait 5 minutes for better results. Make sure the heat is off and it’s on a different burner.

Here's the final result!

Love,
Eri