Chicken Teriyaki Bowl

2 Chicken breasts

2 Cups Chopped and de-stemmed kale

1 Cup of Broccoli

2 Cups of quinoa / cauil-rice

1/2 Avocado, sliced

1 Cup sliced shiitake mushrooms

Sprinkle of green onions

2 tsp Unami seasoning

Handful of chopped cilantro

Ingredients: The Dressing

1/3 Cup of balsamic vinegar

1/3 Cup honey or agave syrup

2 TBSP sesame oil

1 tsp freshly grated ginger

1/4 tsp pepper

1 tsp barley miso

1 tsp rice vinegar

1 TBSP water

Prepare marinade. Marinate chicken in 1/2 of teriyaki marinade. Set aside in fridge for 20 minutes or overnight.

Prepare quinoa or cauli-rice.

Coat shiitake mushrooms, kale, and broccoli in sesame oil and unami seasoning. Air fry or pan cook until roasted. About 10 minutes.

Heat your grill or pan to medium heat and cook your chicken until fully cooked through.

Assemble bowl with your grain, kale, mushrooms, avocado, and chicken.

Pour rest of the marinade over the bowl and top with green onions and cilantro.

Eat and Enjoy