Easy, colorful, and drenched in flavor. This is one of my go-to ways to use up leftover veggies and still get a satisfying, high protein meal. If it’s not saucy, I don’t want itttt 🤭
Chefadora AI has the answer - timers, swaps, step-by-step help.
Cook quinoa and mix in plenty of Bachan’s Japanese BBQ Sauce.
Air-fry the broccoli, carrots, yellow bell pepper, and red cabbage until crisp.
Grill the chicken until fully cooked and juicy.
Layer the quinoa, veggies, and chicken in a bowl and top with sesame seeds.
Use leftover veggies to make this dish even quicker and reduce waste.
Adjust the amount of sauce based on your preference for flavor intensity.
Air-fry veggies in batches if needed to ensure they crisp up evenly.
Can I use a different grain instead of quinoa?
Yes, you can substitute quinoa with rice, couscous, or even cauliflower rice for a low-carb option.
What if I don’t have an air fryer?
You can roast the veggies in the oven at 400°F until they are crisp and tender.
Can I use a different sauce?
Absolutely! Teriyaki sauce or any other BBQ sauce can work as a substitute for Bachan’s Japanese BBQ Sauce.
How do I store leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat before serving.
Can I make this vegetarian?
Yes, you can replace the chicken with tofu or tempeh for a vegetarian version.
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