We definitely had one of those weekends where the time went SO fast. I try to meal prep on Sunday and normally we do our grocery shopping on Sunday late morning or early afternoon, however it seems we got nothing done this weekend other than a date night and some cuddles with our little babe (which I am totally fine with).

That said, our fridge had limited ingredients, and I had absolutely no intention of going anywhere. Being that was the case I looked in the fridge and saw we had some cooked quinoa from earlier in the week, along with a huge bag of broccoli, a chicken breast, and the greens. All this stuff was end of life, so rather than let it go bad, I threw it all together. Surprisingly we were blown away by how well it all went together. I distinctly remember my husband saying that he could “eat this everyday and not get sick of it”.

Roasted Broccoli

I’m saying this dish was our celebration dish of the last episode of Game of Thrones. We really don’t use chicken much, but with the baby and increase of traffic at home, we picked up a big pack at Costco so when my family is here we can cook it for them. When one pack is open there are two breasts so we had one left over from my sister’s last visit, which is why I used it in this dish. I have the recipe for the teriyaki chicken linked below, as well as the garlicky kale and spinach, quinoa, and roasted broccoli.

Kale in pan

This bowl is literally an assembly of these four recipes, so if you’re like me and have leftovers of stuff in the fridge, it’s a super easy thing to throw together. Even using leftover broccoli works. We had some grilled broccoli the other day that was left in the fridge overnight. I reheated it in the microwave, expecting it to be mushy, but was pleasantly surprised by how well it reheated in the microwave. Goes to show how well some things keep.

Power Bowl

Prep Time: 20 minutes + 2 hours
Cook Time: 20 minutes
Total Time: 40 minutes + 2 hours
Yield: 2 bowls


1 chicken breast
1/4 cup teriyaki sauce
2 tbsp soy sauce
1 tsp ginger paste
1 tbsp minced garlic

1/2 cup quinoa
1 cup vegetable broth

5 oz kale/baby kale
2 cups spinach
1 tbsp olive oil
1 tsp red pepper flakes
1 1/2 tsp minced garlic

1 1/2 cup broccoli florets
1 1/2 tbsp olive oil (add as needed to get some on your broccoli)
1 tsp garlic powder
Salt and Pepper to taste


Recipe for Garlicky Kale and Spinach: http://cassclaycooking.com/garlicky-kale-and-spinach/

Recipe for Teriyaki Chicken: http://cassclaycooking.com/teriyaki-chicken-breast/

Recipe for Roasted Broccoli: http://cassclaycooking.com/garlic-roasted-broccoli/

Recipe for Cooked Quinoa: http://cassclaycooking.com/stovetop-quinoa/


Teriyaki Chicken

  1. Mix together all ingredients in a ziploc bag
  2. Place in fridge for at least 2 hours (I’ve left it up to 48 – the longer the ore flavor will penetrate the meat)
  3. Preheat oven to 425ºF
  4. Place chicken breasts in baking dish
  5. Bake for 18-20 minutes (check internal temperature is 165ºF)
  6. Remove from oven and let rest for 5 minutes

Roasted Broccoli

  1. Preheat oven to 425ºF
  2. On a baking sheet, line with parchment paper or grease pan
  3. Toss broccoli with oil to coat in a bowl
  4. Mix in spices well to distribute evenly
  5. Spread evenly on baking sheet
  6. Bake for 20 minutes


  1. Place quinoa and liquid in pot
  2. Bring to boil
  3. Once it’s boiling – drop temperature to low and simmer for about 15 minutes

Garlicky Kale and Spinach

  1. Heat olive oil in pan on medium heat
  2. Add red pepper flakes and garlic and heat until fragrant
  3. Add leaves to pan and cook until wilted
  4. Remove from heat

Power Bowl

  1. Place 1/2 cup cooked quinoa on bottom of bowl
  2. Chop chicken breast into strips and place half over the quinoa
  3. Divide garlicky kale and spinach in half and place over quinoa
  4. Divide broccoli in half and place over remaining quinoa
  5. Eat up and enjoy!!

Nutrition (per serving)

Calories: 615
Protein: 30.3 g
Fat: 28.4 g
Carbs: 62.5 g
Fiber: 7.6 g
Sugar: 19.8 g (most of this is teriyaki sauce – we only eat what bakes on the chicken, which is about half. That makes it about 12 g per bowl)

Let me know what you think of this dish. It was a total crapshoot and it turned out great! Make it vegan by subbing the chicken for your favorite meat alternative (seitan or tofu are good options!)

-Cassie 🙂

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