A new spin on sweet and savory chicken; Hawaiian Style Chicken! This easy-to-make dinner is only 300 calories and super easy to bulk prep for the week.
Prep: 15 mins
cook: 25 mins
total: 40 mins
Yields: 4 servings
Portion Fix Containers:
1 lb. boneless skinless chicken, cut into bite-sized pieces (I used breast tenderloins because they’re easiest to cut into small cubes, but any boneless skinless breasts or thighs will work)
2 cups cubed fresh pineapple
1 medium red bell pepper, diced
1 medium green bell pepper, diced
2 small sweet potatoes (8 ounces each), peeled and diced into small 1-inch cubes
1 tablespoon toasted sesame oil
1 teaspoon canola oil
1 tablespoon coconut palm sugar (or brown sugar)
1 tablespoon unsweetened shredded coconut
1 tablespoon lime juice
Heat oven to 400 degrees F.
Line a rimmed baking sheet with aluminum foil and spray with cooking spray.
Place chicken, pineapple, peppers, and potatoes onto prepared baking sheet. Drizzle with sesame oil and canola oil; sprinkle with sugar and season with salt and pepper. Toss to coat all ingredients.
Roast in oven for 15 minutes; stir, and return to oven to an additional 10 minutes or until lightly browned and chicken is cooked through.
Sprinkle with coconut and drizzle with lime juice just before serving.