This delicious and fresh high protein dinner is all about the pineapple! I saw that beauty in the grocery store and I just had to think of something to do with it!
The chicken has great flavor, but it’s really nothing without the juicy, bright, and sweet pineapple and tomato salad. …and the cilantro lime rice rounded out everything so nicely! The chef (ahem, that’s me) recommends that you take a little bite of that fresh salad with every bite of chicken.
I threw this together on a work night, right after my shower. Next time, I might try chicken thighs, and maybe I’ll brown the chicken first and pour that marinade in as a sauce instead. Gonna need another pineapple.
Makes 4 servings: 41g Protein, 3g Fiber, 512 Calories per serving
Pineapple Chicken Bowl!
Description
For leftovers, I stored the salad separate from the chicken and rice, and everything held up so well in the refrigerator for the next day!
Ingredients
For the Cilantro Lime Rice:
For the Chicken:
For the Pineapple Tomato Salad:
Instructions
For the Cilantro Lime Rice:
Cook the rice with the salt.
After the rice is cooked, stir in the lime juice and the cilantro.
For the Chicken:
In a medium bowl, combine the pineapple, ginger, garlic, sesame oil, honey, and soy sauce.
Add the chicken breast to the marinade and stir to combine.
Add the grapeseed oil to a large skillet over medium high heat, then add the coated chicken.
Spread the chicken in single layer and cook undisturbed on one side.
After about 4-5 minutes, toss chicken and continue to cook for another 3-4 minutes.
Add the zucchini, and cook until the zucchini is cooked to your preferred doneness.
For the Pineapple Tomato Salad:
In a medium bowl, combine the tomatoes, pineapple, cilantro, green onion, lime juice, and salt and pepper.
