Hawaiian Chicken & Pineapple Bowl

• portioner: Servings: 4
• total tid: 48 minutes

Ingredienser

1 cup (185 g) basmati rice uncooked

1 lb (453 g) chicken breast 1 in/2.5cm pieces

salt and pepper to taste

4 servings (150 g) ham

1 cup (240 g) pineapple chunks with juice

1 onion, finely diced

¼ cup (60 ml) low-sodium soy sauce

2 tbsp (24 g) brown sugar replacement

1 cup (160 g) frozen peas

1¾ cups (355 ml) chicken bone broth

1 cup (100 g) reduced fat cheese for filling

1 cup (100 g) reduced fat cheese for topping

Instruktioner

Preheat oven to 400 F (200 C)

Rinse rice until water runs clear

Evenly divide all ingredients except topping cheese to your containers

Cover each tightly with foil lined with baking paper

Bake at 400 F (200 C) for 40 minutes

Remove foil, check rice and chicken are cooked

Quick stir if needed, add a splash of hot stock if dry

Top each with remaining cheese (¼ cup/25g per container)

Bake uncovered 5 more minutes until cheese melts

Garnish with sriracha and green onions

Notes

When first removed from oven, the dish will appear soupy - this is normal. Let rest 5 minutes and the rice will absorb the remaining stock as it cools

Refrigerate in airtight containers up to 4 days. Cool before storing to prevent condensation

Freeze up to 3 months in freezer bags (remove air) or containers (leave headspace). Label with date

Reheating:

From fridge: Microwave 2-3 minutes on high, stirring halfway. Add 30 seconds if needed

From frozen: Thaw overnight in fridge (recommended), then reheat as above