Teriyaki Chicken Bowl

The Original ChopShop has just expanded to Texas. The restaurant serves 'feel good food' with whole ingredients. COO Kyle Frederick stops by Good Day to share a recipe from the menu... a bowl with greens, grains and protein. 

Teriyaki Chicken Bowl

2 cups of Quinoa 
Veggie Medley  
1 Broccoli Crown
1 Cauliflower Head 
1-pound of Button Mushrooms
2 Carrots
1 Medium Yellow Onion
1.5 pounds of all white chicken (tenders or breasts) 
8 fluid ounces of teriyaki sauce 
1 lemon  
1 avocado
Salt & Pepper  

Preheat oven to 400 degrees 

In a 4-quart pot, add 2 cups of quinoa and 4 cups of water and bring to a boil. Reduce heat, cover and cook for 15 minutes until water has evaporated. Once water is evaporated, remove from heat, remove the lid and gently fork quinoa. Quinoa should be light and fluffy.

While your oven is preheating and the quinoa is cooking you should prepare your veggies. Trim the broccoli crown and cauliflower head into smaller florets and slice the button mushrooms. Peel and slice your carrots and dice the yellow onion into small cubes. 

In a medium-sized mixing bowl toss the prepared veggies in extra virgin olive oil and salt and pepper to taste 

Spread the veggies on a sheet tray in a single layer for even cooking and place in the oven for 20 minutes or until the broccoli is slightly charred and the vegetables look tender. 

To prepare chicken, line countertop with plastic wrap and lay chicken breasts out evenly providing 1-inch space between breasts. Place another layer of plastic wrap over the breasts. 

Use the flat side of a mallet or tenderizer to gently pound the chicken until about you achieve a 1Ž2 inch in thickness. This allows the chicken to cook evenly and faster.  

Season the chicken with oil and a sprinkle of salt and peppercorn on each side.

Heat a sauté pan over medium/high heat with 2 tablespoons of olive oil and place chicken evenly in the pan. If you don't hear a sizzling sound, your pan is too cold. 

Cook on one side until chicken begins to turn white half way through and good caramelization is achieved. 

Flip the chicken and squeeze half a lemon over it to deglaze the pan. Continue cooking until chicken reaches 165 degrees. 

To serve: add 1/2 cup of quinoa on one side of a bowl and fill the other side with 1 cup of roasted veggies. Dice the chicken and place on top. Pour the teriyaki sauce over the top and finish with a scoop of avocado the side.  

LINK: originalchopshop.com