NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken Breast

1/3 cup Cooked Brown Rice

1/2 cup Sliced Zucchini

1/4 cup Diced Red Bell Pepper

1/4 cup Pineapple Chunks

2/3 tsp Olive Oil

1 tbsp Coconut Aminos

PREPARATION

• 1

  Season the chicken breast with a pinch of salt, pepper, and a teaspoon of the coconut aminos.

• 2

  Heat a grill pan or outdoor grill over medium-high heat and lightly brush with half of the olive oil.

• 3

  Grill the chicken for 5-7 minutes per side until the internal temperature reaches 165°F.

• 4

  While the chicken grills, place the pineapple chunks on the grill for 1-2 minutes per side until lightly charred.

• 5

  In a small non-stick skillet, sauté the zucchini and red bell pepper with the remaining olive oil until tender-crisp, about 4 minutes.

• 6

  Warm the pre-cooked brown rice and place it in the base of a serving bowl.

• 7

  Slice the grilled chicken and arrange it over the rice along with the sautéed vegetables and charred pineapple.

• 8

  Drizzle the remaining coconut aminos over the bowl and serve immediately.