Teriyaki Pomegranate Chicken Bowl

This is a super easy quick recipe, made even easier with frozen vegetables, pre-cooked quinoa/rice packets, and bottled teriyaki sauce. The added pomegranate seeds add some brightness and crunch to this dish and is an easy upgrade! This dish can easily be substituted with your favorites, or whatever you currently have in your pantry.

Teriyaki Pomegranate Chicken Bowl

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Ingredients

  

• 1/2 pomegranate
• 1 lb chicken
• 1 tbsp cornstarch
• salt
• favorite chicken seasoning I love to use garlic and smoked paprika
• 2 packets Seeds of Change: Organic Quinoa and Brown Rice with Garlic If you have more time, you can cook your own rice/quinoa but I love to use these packets!
• 1 12 oz bag frozen mixed vegetables canned vegetables also work
• 1/2 cup teriyaki sauce I love California Olive Ranch Teriyaki Sauce

Instructions

 

• Dice up chicken and coat in cornstarch and salt (This will help keep the chicken from getting dry).
• Sauté the chicken with your choice of seasonings until it is cooked through.
• In another pot, steam the frozen mixed vegetables, and when cooked, add the vegetables to the pan with the chicken.
• Cook the quinoa/rice packet according to instructions and pour desired amount into each person's bowl.
• Add teriyaki sauce to chicken and vegetables and coat thoroughly.
• Add chicken and vegetables on top on the quinoa/rice, and top with pomegranate seeds.