Servings: 4 meals
Calories: 520kcal
Ingredients
- 2 pounds Chicken Breast boneless/skinless pound to 1 inch thick
- 2 cups cooked brown rice preferably day old rice (this gives a better "fried rice" texture)
- 1 cup Gluten Free Teriyaki Sauce divide in 2
- ¼ cup fresh pineapple diced
- ¼ cup ham diced
- ¼ cup red onion diced
- 1 tablespoon sesame oil
- ½ teaspoon Ground Ginger
- 1 clove garlic grated
- ½ cup diced frozen mixed veggies
Optional
- 1 teaspoon black sesame seeds
- 4 cups mixed 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
Nutrition
Serving: 1meal | Calories: 520kcal | Carbohydrates: 44.1g | Protein: 64.1g | Fat: 7.3g | Fiber: 4g
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