Teriyaki Chicken Quinoa Power Bowl
This vibrant and nutritious Asian-inspired spinach salad is a fresh and delightful way to enjoy a variety of flavors and textures. Layered with tender baby spinach, juicy chicken, nutty quinoa, crunchy water chestnuts, and protein-packed edamame, this salad is topped with a drizzle of savory teriyaki sauce for a burst of umami goodness. Each bite offers a delicious medley of ingredients that will satisfy your taste buds and leave you feeling nourished and energized.
— Constant Cookbook
Ingredients
- 8 cups fresh baby spinach leaves
- 2 cups cooked shredded chicken breast (I used rotisserie chicken)
- 2 cups cooked quinoa
- 1 cup shelled edamame
- 2 cups water chestnuts, drained
- 1/4 cup chopped fresh cilantro
- 1/4 cup teriyaki sauce
Instructions
- Place baby spinach into 4 serving bowls. Layer spinach with chicken breast, tomatoes, cooked quinoa, shelled edemame, water chestnuts and chopped cilantro.
- Drizzle with prepared teriyaki sauce, gently toss and eat.
Yield
4 Servings
Nutrition
- Calories: 208 kcal
- Carbohydrate Content: 40 g
- Protein Content: 9 g
- Fat Content: 2 g
- Saturated Fat Content: 1 g
- Sodium Content: 754 mg
- Fiber Content: 7 g
- Sugar Content: 7 g
- Serving Size: 1 serving
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