Certfied Fitness Nutrition Specialist and Blogger Lindsay Dungey stopped by with a tasty yet healthy recipe perfect for a winter work-night meal.
1 cup Quinoa
1 Pound Chicken Breast
1 Red Bell Pepper
1 Cup Snap Pea Pods
1/2 Cup Teriyaki Sauce
1 Cup Water
1 Cup Cashews
Preheat oven to 375 degrees. Grease the bottom and sides of a 9×13 glass baking dish with coconut oil. Pour quino (dry, uncooked) into the bottom of the dish. Layer chopped vegetabes over the quinoa. Cut chicken breast into cubes and layer over the top of the vegetables. Mix together water and teriyaki sauce and evenly pour over the entire dish. Bake for 45 minutes.
Remove, top with cashews, and bake an additional 10 minutes.
Visit Lindsay’s website to check out her new e-books! Click here.