Post by @nourishment.nutrition

MEAL PREP PT 2 Simple Teriyaki Chicken Bowls Ingredients * Boneless, skinless chicken thighs (4–5 oz cooked per serving) * Teriyaki sauce, for marinating + serving * White rice + quinoa, equal parts (1 cup cooked per serving) * Vegetables of choice (1–2 cups per serving) Directions Marinate the chicken thighs in teriyaki sauce, then cook on the Traeger or grill until they reach an internal temperature of 165°F. Let rest, then slice. Mix equal parts dry rice and quinoa together, rinse, then add to your rice cooker and cook together according to your rice cooker instructions. Steam your vegetables until tender-crisp. Divide the rice and quinoa, chicken, and veggies between meal prep containers. Add extra teriyaki sauce or your favorite sauce before serving. Shoutout to @GOODLES for keeping me alive this summer! #mealprep #lunchideas #healthylunch #easymealprep #dietitian