Teriyaki Chicken and Veggies {Kid Friendly, 30 Min} Meal

One of my Mom’s yummy meals she always made for us was teriyaki chicken and veggies. I just loved it and so did my brother and Dad (very rare for us all to like something!). I’ve made this before but not for awhile. It’s what I call a ‘healthy’ meal and it was on the table in 30 minutes!

You’ll need:

boneless, skinless chicken tenders (cut up into pieces)

veggies of your choice (I use squash, zucchini, and green beans)

Teriyaki Sauce

Quinoa or rice

 

Cut up your chicken (easier to cook but you could leave them as tenders) and cut up veggies. Put chicken in a baggie with olive oil and any seasonings you like. I used salt, lemon pepper, and parsley. Store veggies in a bowl or baggie until ready to cook. I did these 2 things ahead of time (during nap time) to save me time later on. You certainly don’t have to do this. You can cut up and go straight to cooking.

In a skillet preheat and add some olive oil and teriyaki sauce to keep the skillet wet. Saute veggies on medium and then transfer them to a plate until chicken is ready.

Start your rice or quinoa at this time. (if using) I used the easy quinoa that took 15 minutes and was very good!

Cook chicken in same skillet on medium/high  until brown on both sides and cooked in the middle. I always add teriyaki sauce (because we like it) for extra flavor.  Flip chicken periodically. This step took about 10-12 minutes. Quinoa should be cooking at this time.

Once chicken is thoroughly cooked add veggies back to pan and continue to heat on low while stirring/tossing to mix up veggies and chicken.  You can add a lid and set to low until you are ready to eat.

That’s it! Serve up your chicken/veggies and quinoa. A healthy, kid friendly meal in less than 30 minutes!

My kids loved this. My daughter even asked for 2nd’s!! She ate every last bite!