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Teriyaki Chicken Bake

This was a good recipe I stumbled across the other day. I was a bit crammed for time for dinner, so I just tossed this together and it was pretty good! I haven’t used quinoa a whole lot, but am interested in incorporating it into my recipes a bit more. I think I’ll start doing half brown rice, half quinoa in my rice recipes from now on. I’ve also heard that if you cook it in chicken broth it gives it a bit more flavor, yum!

– 2 large chicken breasts, trimmed and split in half, so it cooks faster
– 1/2 cup brown rice
– 1/2 cup quinoa
– 2 cups water or chicken broth
– 1 cup teriyaki sauce (homemade or store bought)
– mixed stir-fry vegetables

Preheat oven to 350F.
Begin by getting your rice and quinoa going since that will take the longest to cook. Place the rice and quinoa in a small saucepan with 2 cups water (or chicken broth). Bring to a boil, once boiling turn down to simmer and place the lid on the pot. Cook for about 45 minutes, or until all the water is absorbed.
Meanwhile, place your split and trimmed chicken breasts in a baking dish, and pour 1/2 cup of teriyaki sauce over the breasts. Bake in the preheated oven for 30-40 minutes, or until internal temperature reaches 165F.
While the chicken is cooking, steam your vegetables and set aside.
When the chicken is finished, remove from the oven and shred, set aside.
Start with a new baking dish, and place the cooked rice/quinoa, shredded chicken, and steamed vegetables in the dish. Mix in the remaining 1/2 cup of teriyaki sauce in with everything else. Place the casserole in the preheated oven, and cook for 15 minutes.
Remove, top with additional teriyaki sauce if desired, and enjoy!















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