Crock Pot Teriyaki Chicken over Quinoa Pilaf
User Reviews
5
Crock Pot Teriyaki Chicken over Quinoa Pilaf
Description
Crock Pot Teriyaki Chicken over Quinoa Pilaf combines boneless skinless chicken breasts simmered in bottled teriyaki sauce along with diced red bell pepper, red onion, pineapple chunks, and seasonings. The chicken cooks on high heat for 4 hours, developing tenderness and absorbing the sauce flavors. After cooking, the chicken is shredded and returned to the simmering juices to keep moist and juicy.
The quinoa pilaf is prepared separately by sautéing finely diced yellow onion in melted butter, then adding quinoa to coat it in butter. Chicken stock and salt are added, and the mixture is simmered until the quinoa is tender and liquid is absorbed. The pilaf provides a fluffy, subtly buttery base with onion flavor.
The dish is served by spooning the teriyaki chicken over the warm quinoa, garnished optionally with sesame seeds and cilantro for a hint of freshness and texture contrast. This recipe blends the slow-cooked savory-sweet teriyaki chicken with a hearty grain pilaf, making it a complete, flavorful, and comforting meal.
Ingredients
- 1 1/2 cups teriyaki sauce bottled
- 2-3 chicken breast about 1.5 pounds, boneless skinless
- 1 cup red bell pepper diced
- 1/2 red onion diced
- 1 oz. can pineapple chunks
- salt to taste
- black 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
Instructions
- 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.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 499 kcal
% Daily Value*
| Calories | 499kcal | 25% |
| Carbohydrates | 76g | 25% |
| Protein | 28g | 56% |
| Fat | 8g | 12% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 47mg | 16% |
| Sodium | 4408mg | 184% |
| Potassium | 1129mg | 24% |
| Fiber | 6g | 24% |
| Sugar | 41g | 82% |
| Vitamin A | 1345IU | 27% |
| Vitamin C | 65mg | 72% |
| Calcium | 88mg | 9% |
| Iron | 4.8mg | 27% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
