Meal Prep Slow Cooker Chicken Teriyaki Quinoa Bowls | Recipe Cart

Name: Meal Prep Slow Cooker Chicken Teriyaki Quinoa Bowls | Recipe Cart
Ingredients: 1 green pepper, cut into bite-sized chunks; 1 red pepper, cut into bite-sized chunks; 1 red onion, cut into bite-sized chunks; 1 large carrot, peeled and cut into 1/4 inch chunks; 1 20 ounce can pineapple chunks, drained (save the juice); 1-1 1/2 pounds boneless, skinless chicken breast, fresh or thawed (2 or 3 medium to large breasts depending on how much chicken you want in each meal); 1/2 cup soy sauce; 3/4 cup pineapple juice (approximate, use only the juice from the can); 2 tablespoons toasted sesame oil; 1 1/2 teaspoons ground ginger; 1 teaspoon red pepper flakes; 2 tablespoons honey; sriracha, if desired; 1 14.5 ounce can of chicken broth; 1 cup dry quinoa, rinsed if you desire; coconut oil to reduce sticking

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Meal prep a healthy version of a takeout favorite! Four meals ready for the week, with chicken, veggies and quinoa.

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Cooking tools:

Slow cooker
Rice cooker
Instant-read thermometer
Chef's knife
Cutting board
Mixing bowl
Spoon
Fork
Measuring cup
Measuring spoon
Paper towel
Airtight container
Glass container

Ingredients

1 green pepper, cut into bite-sized chunks
1 red pepper, cut into bite-sized chunks
1 red onion, cut into bite-sized chunks
1 large carrot, peeled and cut into 1/4 inch chunks
1 20 ounce can pineapple chunks, drained (save the juice)
1-1 1/2 pounds boneless, skinless chicken breast, fresh or thawed (2 or 3 medium to large breasts depending on how much chicken you want in each meal)
1/2 cup soy sauce
3/4 cup pineapple juice (approximate, use only the juice from the can)
2 tablespoons toasted sesame oil
1 1/2 teaspoons ground ginger
1 teaspoon red pepper flakes
2 tablespoons honey
sriracha, if desired
1 14.5 ounce can of chicken broth
1 cup dry quinoa, rinsed if you desire
coconut oil to reduce sticking