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Meal Prep Slow Cooker Chicken Teriyaki Quinoa Bowls - Meal prep a healthy version of a takeout favorite! Four meals ready for the week, with chicken, veggies and quinoa. - ProjectMealPlan.com

Meal Prep Slow Cooker Chicken Teriyaki Quinoa Bowls

  • Author: Danielle
  • Prep Time: 15 minutes
  • Cook Time: 3 hours
  • Total Time: 3 hours 15 minutes
  • Yield: 4 bowls 1x

Description

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


Scale

Ingredients

For the slow cooker:

  • 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)
  • 11.5 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)

For the slow cooker sauce:

  • 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

For the rice cooker:

  • 1 14.5 ounce can of chicken broth
  • 1 cup dry quinoa, rinsed if you desire
  • coconut oil to reduce sticking

Instructions

  1. Add the green pepper, red pepper, red onion, carrot, and pineapple to the crock-pot and mix until evenly dispersed. Set the chicken breasts on top of the vegetables.
  2. In a medium bowl, mix the soy sauce, pineapple juice, sesame oil, ground ginger, red pepper flakes, honey, and sriracha.
  3. Add sauce to the crockpot, covering all chicken, and set on LOW for 3-4 hours.
  4. After approximately 3 hours, use a rice cooker to start the quinoa (or use whatever cooking method you prefer). Coat the inside of the rice cooker bowl with coconut oil using a paper towel. Add chicken broth and quinoa to the rice cooker. Set on the brown rice setting.
  5. When the internal temperature of the chicken reaches 165 degrees F, remove the breasts from the slow cooker and shred the chicken into bite sized pieces. Return the chicken to the slow cooker and mix well. Let the slow cooker sit on warm for another 10-15 minutes, or until the quinoa is done.
  6. When both the quinoa and chicken are done, portion into four airtight containers or Pyrex and use within 4 days.


Notes

For a thicker sauce, please check out the recipe inspiration at Tastes Better From Scratch. I left out the extra sugar and corn starch but these are ways to make the sauce thicker 🙂

Inspired by Slow Cooker Chicken Teriyaki by Tastes Better From Scratch.


Nutrition

  • Serving Size: One bowl
  • Calories: 572
  • Fat: 9.1g
  • Carbohydrates: 63.6g
  • Protein: 58g
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