Hawaiian Bowl
By Evann R. and Korinne M. from Faye Wright Elementary, Salem, Oregon.
Description
Served up front and center of the plate! This sweet and salty dish is the best of quinoa, teriyaki chicken and pinneapple. Aloha!
Nutrition Facts
Serving size: 1 cup
| Calories | 345 |
| From Fat | 15.42% |
| From Saturated Fat | 1.75% |
| From Sugar | 6.5% |
| Sodium | 579.59mg |
Ingredients
| Ingredient | 6 servings | 50 servings |
|---|---|---|
| Chicken, Diced | 12 oz | 6 lb 4 oz |
| Soy Sauce, low sodium | 3 oz | 1pt 9 oz |
| Pineapple Juice | 5 oz | 1 qt 10 oz |
| Garlic Powder | 2 tsp | 5 TBSP |
| Quinoa, cooked | 6 cup | 50 cups |
| Green Onions, chopped | 1/2 cup | 4 1/8 cup |
| Carrots, raw, shredded | 1/4 cup | 2 cups |
| Pineapple, canned, tidbits, drained | 1/2 cup | 4 1/8 cup |
Preparation
Make 1 cup marinade with 5 oz pineapple juice and 3 oz soy sauce.
Marinate chicken overnight in half (4 oz) of marinade. Save remainder for step 5.
Bake chicken at 350 degrees F until chicken reaches internal temp of 165 degrees F.
Boil 4 cups water and then add 2 cups qunioa. Cook for 15 minutes.
Combine cooked quinoa, green onions, carrots and 4 oz marinade left over from step 1.
Serve 1 cup quinoa mixture and top with 2 oz chicken.
**** For 50 servings, use larger ingredient amounts.
0 comments