Slow Cooker Sesame Chicken- Clean Eating
Adapted loosely from Emilylovesfood
Serves 4

2 organic, skinless chicken breasts
1 tablespoon onion flakes
2 garlic cloves, minced
1/4 cup honey
1/4 cup coconut aminos (or soy sauce)
3 tablespoons tomato puree/sauce
1/2 cup water
2 cups broccoli florets, to serve
2 cups quinoa, to serve
Toasted sesame seeds, to serve

Place the chicken in the slow cooker.

In a small bowl, combine the onion flakes, garlic, honey, coconut aminos, tomato puree and water. Mix and pour over the chicken. Cook on low for 4-6 hours. My slow cooker runs hot so 4 hours is enough time for me. You do not want dried out meat so make sure you adjust time as needed.

Twenty minutes before you want to serve-

Cook the quinoa:
Prepare the quinoa according to your package instructions.
This is how I make quinoa: I clean it under cool water and rub the seeds together for about 30 seconds, then rinse and repeat. Quinoa has a protective coating called saponin that will taste bitter if you don't rinse it off. Then I add 2 cups of the rinsed and drained quinoa and 3 cups water to a pot, cover with a lid and bring to a boil. Turn heat down to simmer and cook for 10 minutes. Fluff with fork. All of the water should dissolved.

Shred the chicken:
Remove the chicken from the slow cooker and shred with two forks. Return the shredded chicken to the slow cooker and stir with the remaining liquid.

Cook the broccoli:
Fill a steamer pot with 2 inches of water. Bring the water to a rapid boil then steam broccoli for 5 minutes.

Toast the sesame seeds:
In a dry frying pan toast the sesame seeds over medium heat for a bout 3 minutes. Shake the pan to make seeds do not burn. Immediately remove from heat once they are golden-brown and toasted.

Place the broccoli over the quinoa on plate and top with the chicken/sauce mixture and sprinkle with sesame seeds. Enjoy!