Ingredients
Prep
- 6 boneless chicken breasts
- salt and pepper to taste
- 1/4 C cornstarch
- 3 C frozen chopped bell peppers
- 20 oz can pineapple chunks drained
- 1 onion
- 2 t minced garlic
- 1/3 C low sodium soy sauce
- 1/3 C water
- 3 T honey
- 2 T cornstarch
- 2 T rice vinegar
- 1 t red pepper flakes
On Cooking Day
- 2 chopped green onions
- 2 bag frozen cauliflower rice
Instructions
To Assemble
- Cut chicken into bite-sized pieces and add to large zipper bag.
- Add cornstarch and salt and pepper. Zip to seal and toss around to mix.
- Slice onion. Add onion, bell pepper, and drained pineapple to separate large zipper bag.
- In a small bowl with lid, combine remaining ingredients. Reserve until cooking day.
To Cook
- Pour chicken and veggies onto sheet pan sprayed with non-stick spray and lined with foil.
- Bake at 400 degrees for 15 minutes, or until chicken is cooked through. Add sauce over chicken and veggies during last 5 minutes of baking.
- Cook riced cauliflower according to package directions.
- Serve chicken over riced cauliflower and garnish with chopped green onions.
Ingredients
Prep
On Cooking Day
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Instructions
To Assemble
To Cook
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