After coming off of my heavy eating and drinking Portland weekend, I wanted something healthy and easy for dinner, but still delicious, obv. Oliver is with his dad on Mondays, so I’m just cooking for me, but I like to make enough for Tuesday lunch leftovers. One of my go to’s in this situation is marinating some chicken in Soy Vay Veri Veri Teriyaki. If you haven’t used this, it’s brilliant (plus, the name is so cute!). Oliver loves it and it’s a one stop shop for flavorful, teriyaki tofu/beef/chicken/veggies (there are 5 different flavors of Soy Vay, but I like the Veri Teriyaki). This isn’t a fancy dinner, there is no recipe required, but it’s simple and isn’t simple a relief sometimes? Bonus – if you split this into 3 meals, it’s under 500 calories per serving.
I stopped by TJ’s on the way home from work and picked up the ingredients (organic chicken tenders, green beans, mushrooms, quinoa). I threw the chicken in a shallow baking dish with a sprinkle of salt and pepper, then coated with Soy Vay, covered and put it in the fridge to marinate and headed off to Pilates – it got about an hour of marination time.
- 1lb chicken breast (tenders are great)
- 1lb green beans (or broccoli)
- 10oz sliced mushrooms
- 1 cup quinoa
- 2 cups veggie broth
- Soy Vey Veri Veri Teriyaki (enough to coat your chicken and more for finishing)
30 minutes total cook time
- Preheat oven to 375
- Cook chicken for 25-30 minutes
- Bring 1 cup quinoa (rinsed) and 2 cups veggie broth to a boil, then simmer on low for 20 minutes
- Sautee mushrooms in olive oil on medium low, salt & pepper, red pepper flakes, maybe a little veggie broth (so you can use less oil) for about 15 minutes or until soft
- Steam the green beans for about 7 minutes
- When chicken is finished cooking, cut up tenders into bite-sized pieces
- Toss green beans, chicken and sauce into the pan that contains the mushrooms and toss together
- Serve over quinoa
Now it’s time to start tackling my DVR…..