Hawaiian Chicken Bake
Here is your new weeknight dinner – Hawaiian chicken bake! It is quick to mix up and full of delicious sweet pineapple flavors. A healthy balanced meal with chicken, brown rice, sauteed mini sweet peppers, plus a creamy coconut aminos sauce that brings the whole dish together. Enjoy as-is, or serve with your favorite steamed veggie. It’s filling, flavorful, and a meal you’ll keep coming back to!
Ingredients
- 1 tsp avocado oil
- 7 Pure Flavor® Aurora Bites Mini Sweet Peppers
- 4 cups cooked brown rice
- 3.5 cups cooked shredded chicken breast
- 1 cup crushed pineapple, excess liquid removed
- 1/3 cup plain whole-milk kefir
- 1/3 cup coconut aminos
- 1/4 cup avocado oil mayonnaise
- 1 tsp garlic granules
Instructions
- Preheat your oven to 350 degrees F.
- Heat a large skillet over medium heat and add the oil. Add the sliced peppers into the pan and saute for 6-8 minutes, or until your mini sweet pepper rounds start to get some color around the edge.
- Add half the cooked peppers, cooked rice, shredded chicken, and pineapple into a large bowl and mix to combine.
- In a small 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.
- Add the Hawaiian chicken bake mixture into a large baking dish, and top with the remaining cooked peppers.
- Cover with foil and bake for 35-40 mins, or until it is warmed through and bubbling around the edges. Enjoy!
Nutrition
Calories: 360kcal, Carbohydrates: 41g, Protein: 22g, Fat: 10g, Saturated Fat: 1g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 2g, Trans Fat: 1g, Cholesterol: 6mg, Sodium: 370mg, Potassium: 126mg, Fiber: 4g, Sugar: 8g, Vitamin A: 1076IU, Vitamin C: 45mg, Calcium: 26mg, Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this? Leave a comment below!