Try this sweet and savory “rice” bowl for a tropical twist on dinner.
Try this sweet and savory “rice” bowl for a tropical twist on dinner.
Marinade
2 skinless, boneless chicken breasts
1 cup Greek yogurt
1 can pineapple chunks with juice
1/2 cup cilantro
1/2 teaspoon salt
1 teaspoon pepper
Bowl
2 teaspoons olive oil
1 red onion, diced small
2 cloves garlic, minced
2 packages Green Giant Riced Veggies Cauliflower
1 can pineapple chunks, drained
2 teaspoons soy sauce
1 tablespoon red cabbage
Sauce
1/3 cup Greek yogurt
1/4 cup pineapple juice
1/2 cup cilantro
In a blender, pulse yogurt, pineapple chunks, pineapple juice, cilantro, salt and pepper to combine. Place chicken in a plastic bag, and cover with marinade. Mix well and seal, place in fridge for 1-3 hours.
Preheat oven to 400 degrees. Remove chicken from bag and discard extra marinade. Roast in the oven until 165 degrees internal temperature is achieved. Set chicken aside to rest, then slice diagonally.
Heat a large pan and add olive oil. Add red onion and garlic, saute for 2 minutes. Add riced cauliflower, cook 5 minutes. Add pineapple chunks and soy sauce, cook 4 minutes. Add red cabbage once off heat.
Make sauce by blending yogurt, pineapple juice, and cilantro until smooth.
Build the bowls by adding the rice, then chicken, and finish with sauce.
