Spicy Pineapple Chicken Bowl With Veggies

5 from 1 vote
By Rachael Devaux
Prep: 10 minutes
Cook: 15 minutes
Total: 25 minutes
Servings: 2 servings

Ingredients 

  • 1/2 white or red onion, thinly sliced
  • 2 organic chicken breasts, trimmed and tenderized
  • 1 jar Ricante Hot Sauce Pineapple Everything Sauce, (or your favorite jarred sauce or salsa)
  • 2 small bunch bok choy, ends trimmed
  • 1 1/2 cup peeled and thinly sliced sweet potato, (slices are about 1/8-inch thick)

Instructions 

  • Heat avocado oil in a medium sauce pan over medium high heat. Once hot but not smoking, sauté onion for 2-3 minutes.
  • Once the onions have softened, add the chicken, searing each side for 3-4 minutes.
  • Pour the sauce into the pan, stir, cover and reduce heat. Cook for 10 minutes, or until chicken reaches an internal temp of 165 degrees F.
  • While the chicken cooks, heat avocado oil in a small frying pan on medium heat. Once hot, add the sweet potato and sauté 3-4 minutes each side or until golden. Add the bok choy at the end, season everything with pink salt and ground pepper, and saute another few minutes, or until tender.
  • Remove the chicken after 10 minutes and shred using 2 forks or a stand mixer. Add back to the pot and it's ready to serve.
  • Assemble your bowls, topping with kimchi and avocado. Enjoy!
  • *store extra shredded chicken in an airtight container for your lunch the following day 🙂

Additional Info

Course: Main Course

Welcome! I’m Rachael.

I enjoy sharing my love for food and fitness. I'm a registered dietitian, certified personal trainer, and a New York Times Bestselling author. Here you'll find all kinds of recipes and kitchen hacks, as well as workouts and fitness motivation. Enjoy! — xx Rachael

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  1. 5 stars
    Loved it! Rachael’s recipes are always easy, only require a few ingredients, and are so yummy!