- Serves: 4
- 2 boneless, skinless chicken breast, cubed
- 1 tablespoon coconut oil (or extra virgin olive oil)
- 1 zucchini, cut into pieces
- 1 yellow squash, cut into pieces
- 12 baby portabella mushrooms
- 12 cherry tomatoes
- Sesame Seeds* optional
- Homemade Teriyaki Sauce (recipe below)
- 4 cups water
- 2 cups Quinoa
For the Teriyaki Sauce:
- ¼ cup low-sodium soy sauce
- ¾ cup water
- 1 teaspoon ground ginger
- 3 tablespoons honey
- Preheat the oven to 375F.
- Thread the zucchini pieces, yellow squash pieces, whole baby portablello mushrooms and whole cherry tomatoes onto skewers. Use metals ones or use wooden ones that have soaked in water over night.
- Set the skewers onto a baking sheet.
- In a medium bowl, whisk together the soy sauce, water, ginger and honey to make the Teriyaki Sauce. Brush the vegetables with the Teriyaki sauce.
- Place kabobs into the oven. Cook for 20 minutes or until vegetables are done.
- Set the rest of the Teriyaki sauce aside.
- Combine the Quinoa and water in a pot. Bring to a boil and cover. Reduce and let cook for about 15 minutes or until water is absorbed. Fluff with a fork.
- While the Quinoa is cooking, cook the chicken. In a large pan, melt the coconut oil on medium-high heat. Add the chicken and cook until done, the chicken should be white with no pink in the middle.
- Add Teriyaki sauce to the chicken. Cover and let cook on low for about 5 minutes
- To plate: Place a bed of Quinoa on the plate. Brush the kabobs with some of the Teriyaki sauce and carefully remove the vegetables from the skewers. Place them on the plate. Scoop out the chicken with a slotted spoon and add to plate.