Grilled Chicken and Pineapple Bowls with Coconut Rice (Print Version)
# Ingredients:
→ For the Chicken Bowls
01 -
2 pounds chicken breast
02 -
1/2 cup extra virgin olive oil
03 -
3 tablespoons fresh lemon juice
04 -
3 tablespoons soy sauce
05 -
2 tablespoons balsamic vinegar
06 -
3 cloves garlic, minced
07 -
Salt and pepper
08 -
1 pineapple, cored, skin removed, cut into slices
09 -
3 bell peppers, sliced
10 -
1 avocado, sliced
→ For the Coconut Brown Rice
11 -
1 cup uncooked brown rice
12 -
1 cup lite coconut milk
13 -
1 1/4 cup water
14 -
1 tsp grated fresh ginger
15 -
1 garlic clove, minced
16 -
Salt
17 -
1/4 cup shaved almonds
# Instructions:
01 -
Add olive oil, lemon juice, balsamic, soy sauce, garlic, salt and pepper to a large zip top bag with the chicken. Zip and marinate for at least 30 minutes or overnight.
02 -
To make the rice, add rice, coconut milk, water, ginger, garlic and salt to a medium pot. Bring to a boil over medium heat. Reduce heat to low, cover and simmer about 40-45 minutes or until done. Toss in almonds.
03 -
Brush pineapple with olive oil on all sides.
04 -
Preheat grill to medium high heat. Add chicken and pineapple and grill to cook, flipping once until cooked, about 5-6 minutes on each side.
05 -
Toss the peppers in olive oil and grill in a grill pan alongside chicken or in a small pan on the stove until soft.
06 -
To assemble the bowls, divide the rice amongst four bowls and top with chicken, peppers, pineapple and 1/4 avocado. Enjoy!
# Notes:
01 -
This recipe is great for meal prep and can be refrigerated for up to 4 days.
02 -
You can substitute white rice for brown rice, but cooking time will be less (about 20 minutes).
03 -
For a vegetarian option, substitute tofu or tempeh for the chicken.