Hawaiian Chicken Bowl

gluten-free · dairy-free ⓘ

1 meals

From a reel by Macros With Em — watch the original

Ingredients

• 5oz raw chicken tenderloin
• 50g red bell pepper
• 50g green bell pepper
• 25g purple onion
• 170g riced cauliflower (I use frozen)
• 140g pineapple chunks (if using canned, get canned in juice not syrup)
• 15g (1 tbsp) G Hughes sugar free teriyaki marinade

Instructions

1. Slice the red bell pepper, green bell pepper, and purple onion into thin strips or chunks.
2. If using canned pineapple, drain it thoroughly.
3. Lightly spray a large non-stick skillet with cooking spray and heat over medium heat.
4. Cook the chicken tenderloin for 4-5 minutes per side until fully cooked. Remove from the pan, let rest for 2-3 minutes, and then slice.
5. Sauté the sliced peppers and onion in the same skillet for 3-4 minutes until they are soft and slightly charred.
6. Microwave the frozen riced cauliflower following the package directions, usually about 3-4 minutes.
7. Combine the cooked riced cauliflower, pineapple chunks, and teriyaki marinade in the skillet with the vegetables.
8. Toss the mixture for 1-2 minutes to heat everything through.
9. Serve the cauliflower mixture in a bowl and top with the sliced chicken. Add extra teriyaki marinade if desired.