Sheet Pan Hawaiian Chicken – CE
riced cauliflower
  • Clean Eating
  • one pan, poultry
Sheet Pan Hawaiian Chicken – CE
riced cauliflower
  • Clean Eating
  • one pan, poultry
Servings:

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
  1. Cut chicken into bite-sized pieces and add to large zipper bag.
  2. Add cornstarch and salt and pepper. Zip to seal and toss around to mix.
  3. Slice onion. Add onion, bell pepper, and drained pineapple to separate large zipper bag.
  4. In a small bowl with lid, combine remaining ingredients. Reserve until cooking day.
To Cook
  1. Pour chicken and veggies onto sheet pan sprayed with non-stick spray and lined with foil.
  2. 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.
  3. Cook riced cauliflower according to package directions.
  4. Serve chicken over riced cauliflower and garnish with chopped green onions.

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
  1. Cut chicken into bite-sized pieces and add to large zipper bag.
  2. Add cornstarch and salt and pepper. Zip to seal and toss around to mix.
  3. Slice onion. Add onion, bell pepper, and drained pineapple to separate large zipper bag.
  4. In a small bowl with lid, combine remaining ingredients. Reserve until cooking day.
To Cook
  1. Pour chicken and veggies onto sheet pan sprayed with non-stick spray and lined with foil.
  2. 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.
  3. Cook riced cauliflower according to package directions.
  4. Serve chicken over riced cauliflower and garnish with chopped green onions.
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