Crock Pot Teriyaki Chicken over Quinoa Pilaf
Crock Pot Teriyaki Chicken over Quinoa Pilaf is an easy and delicious make ahead dinner, perfect for any weeknight. Enjoy!
Servings 4 servings
- 1 1/2 cups bottled teriyaki sauce
- 2-3 boneless skinless chicken breasts about 1.5 pounds
- 1 cup red bell pepper diced
- 1/2 red onion diced
- 1 20 oz. can pineapple chunks
- salt & pepper to taste
for the quinoa:
- 1 tablespoon butter
- 1/2 cup yellow onion finely diced
- 1 cup quinoa
- 2 cups chicken stock
- salt to taste
- cilantro for garnish, if desired
- sesame seeds for garnish, if desired
Place all ingredients for chicken into crockpot. Stir to coat chicken. Cover and cook on high for 4 hours or until chicken is very tender.
Shred chicken and place back into liquid. Cover and keep warm until ready to serve.
For quinoa, 30 minutes prior to serving chicken, melt butter in medium saucepan and sauté onion 2 minutes to start becoming tender. Stir in quinoa to coat in butter. Add in chicken stock and salt if desired. Stir, cover, bring to boil, reduce to simmer and cook 20-30 minutes or until liquid is absorbed and quinoa is soft.
Serve chicken over bed of warm quinoa and top with sesame seeds and cilantro.
Calories: 499kcal | Carbohydrates: 76g | Protein: 28g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 47mg | Sodium: 4408mg | Potassium: 1129mg | Fiber: 6g | Sugar: 41g | Vitamin A: 1345IU | Vitamin C: 65mg | Calcium: 88mg | Iron: 4.8mg