Ingredients
Scale
- 1 pound Diced Chicken Breast (or tofu/tempeh for a vegetarian option)
- 1/2 cup Gluten-Free Teriyaki Sauce
- 1 cup Pineapple Chunks
- 1 medium Bell Pepper
- 1 medium Onion (optional)
- 1 tablespoon Olive Oil
- 3 cups Cooked Rice (brown, white, or cauliflower rice)
- 1/4 cup Chopped Green Onions
- 2 tablespoons Sesame Seeds
Instructions
- Prepare all ingredients by washing and chopping vegetables.
- In a large skillet over medium heat, add olive oil and diced chicken. Cook for about 5-7 minutes until browned.
- Add onion and bell pepper to the skillet, cooking until tender (about 3-5 minutes).
- Pour teriyaki sauce over chicken and vegetables; stir well to coat and simmer for another 2-3 minutes.
- Serve the mixture over cooked rice in bowls, garnished with green onions and sesame seeds.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Sautéing
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl (300g)
- Calories: 450
- Sugar: 10g
- Sodium: 680mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 80mg