Spicy Pineapple Chicken Bowl With Veggies
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 :)