Teriyaki Chicken Quinoa Bowl
- 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
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.
Calories: 208kcal | Carbohydrates: 40g | Protein: 9g | Fat: 2g | Saturated Fat: 1g | Sodium: 754mg | Potassium: 717mg | Fiber: 7g | Sugar: 7g | Vitamin A: 5960IU | Vitamin C: 33.3mg | Calcium: 95mg | Iron: 4.8mg