{"id":2914,"date":"2020-02-10T13:20:40","date_gmt":"2020-02-10T00:20:40","guid":{"rendered":"https:\/\/nataliebrady.co.nz\/?post_type=cp_recipe&p=2914"},"modified":"2020-02-10T13:20:40","modified_gmt":"2020-02-10T00:20:40","slug":"teriyaki-chicken-meal-prep-lunch-bowl","status":"publish","type":"cp_recipe","link":"https:\/\/nataliebrady.co.nz\/recipes\/teriyaki-chicken-meal-prep-lunch-bowl\/","title":{"rendered":"Teriyaki Chicken Meal Prep Lunch Bowl"},"content":{"rendered":"
Preheat the oven to 180\u00b0C. Line a baking tray with baking paper.<\/p>\n<\/div>\n<\/div>\n
Mix all teriyaki sauce ingredients together in a small bowl.<\/p>\n<\/div>\n<\/div>\n
Place chicken on baking tray and pour over teriyaki sauce (for best results soak the chicken breast in the teriyaki sauce for a 3-4 hours). Place the tray in the oven for 20-25 minutes until chicken is cooked through. Once cooked sliced into dice size pieces.<\/p>\n<\/div>\n<\/div>\n
Cook quinoa as per instructions.<\/p>\n<\/div>\n<\/div>\n
Heat oil olive in a large fry pan over medium heat. Add broccoli, carrots, capsicum and water to the pan. Cook vegetables until tender for 3-4 minutes. Sprinkle with sea salt and pepper. Once cooked take vegetables off the heat and add sesame oil and sesame seeds to the pan and mix together. <\/p>\n
Serve into 4 lunch bowls.<\/p>\n<\/div>\n<\/div>\n<\/div>\n","protected":false},"author":2,"featured_media":2915,"comment_status":"open","ping_status":"closed","template":"","yoast_head":"\n