Let's Make Hawaiian Baked Chicken Casserole!

A healthy balanced meal with chicken, brown rice, sauteed mini sweet peppers, plus a creamy coconut aminos sauce that brings the whole dish together after a busy day.

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Enjoy as-is, or serve with your favorite steamed veggie. It’s filling, flavorful, and a meal you’ll keep coming back to!

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– avocado oil – mini peppers – cooked brown rice – shredded cooked chicken – crushed pineapple – plain whole-milk kefir – coconut aminos – avocado oil mayonnaise – garlic granules

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Heat a large skillet over medium heat and add the oil. Add the sliced peppers into the pan and saute for 6-8 minutes.

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Add half the cooked peppers, cooked rice, shredded chicken, and pineapple into a large bowl and mix to combine.

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In a small mixing bowl combine the kefir, coconut aminos, mayo, and garlic granules and whisk together. Pour into the chicken and rice mixture and stir until fully combined.

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Add the Hawaiian chicken bake mixture into a large baking dish, and top with the remaining cooked peppers.

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Cover with foil and bake for 35-40 mins, or until it is warmed through and bubbling around the edges. Enjoy with some fresh chopped green onions or sesame seeds on top!

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This Hawaiian chicken and rice casserole works super well as leftovers, leaving it the perfect recipe to prep ahead for your busiest of nights.

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Get the full Hawaiian Chicken Bake recipe, along with all the substitutions and tips on www.fitmamarealfood.com Connect on Instagram @fitmamarealfood

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