2poundsChicken Breastboneless/skinless pound to 1 inch thick
2cupscooked brown ricepreferably day old rice (this gives a better "fried rice" texture)
1cupGluten Free Teriyaki Saucedivide in 2
¼cupfresh pineapplediced
¼cuphamdiced
¼cupred oniondiced
1tablespoonsesame oil
½teaspoonGround Ginger
1clovegarlicgrated
½cupdiced frozen mixed veggies
Optional
1teaspoonblack sesame seeds
4cupsmixed greens
Instructions
Preheat oven to 400℉.
Using foil, create a baking dish-like shape by folding edges of foil over a few times to create makeshift walls and pinch corners together create a decent seal — place onto a baking sheet so that proportionally, it takes up half the baking sheet. Optional: Prior to placing foil “baking dish” onto baking sheet, line baking sheet with foil for even easier clean up later on.
Next, place pounded chicken breasts in foil “baking dish” and cover with ½ cup teriyaki sauce. Bake for 15 minutes.
While the chicken bakes, in a medium bowl mix rice, oil, frozen veggies, onion, pineapple, ham, ginger, and garlic until well-combined. Set aside until chicken has finished cooking for 15 minutes.
Then, spread rice mixture onto empty half of baking sheet and continue to bake for another ~10-15 minutes, or until chicken is fully-cooked (reaching internal temperature of 165℉).
Remove from oven, pour remaining ½ cup teriyaki sauce over chicken breasts to finish and serve with pineapple oven fried rice (and optional ingredients).
Serve, store, and enjoy!
Notes
Nutrition information for 1 out of 4 meals (including optional sides)64.1g Protein | 44.1g Carbs | 7.3g Fat | 4g Fiber | 520 Calories