14ozcan of pineapple or you can use fresh- about 1 ½ cups
⅛cupchopped cilantro
1chopped jalapeno
⅛cupred onion
Base of the Bowls:
4 ½cupscooked brown rice (I add cilantro and lime juice to mine)½ cup per bowl
5cupsred cabbge/coleslaw mix1 cup per bowl
2 ½cupsshredded carrots½ cup per bowl
2 ½cups sliced radishes½ cup per bowl
Let's Make It
In a large bowl stir together all of the ingredients for the chicken- add in the thighs, toss to make sure they are coated with the marinade, cover and let them marinate for at least 30 minutes - a couple hours in the refrigerator***do this in advance so the chicken can soak up all of those flavors, plus, this will save you cook/prep time
Preheat the oven to 425℉
Lay the chicken thighs flat on a baking pan and roast for 30 minutes or until the chicken reaches an internal temperature of 165℉
While the chicken is cooking, cook your rice + chop your veggies
Make the pinapple salsa by chopping up the pinapple and adding in the cilantro, jalapeno + red onion***you can use fresh, but I really love the Golden Farms Pineapple- it taste so fresh and has no added sugar! I found it at walmart for a great price! (see the picture above)
When the chicken is done, chop into strips and assemble your containers with:- 1/2 cup rice- 1 cup cabbage- 1/2 cup carrots- 1/2 cup radishes- 4 oz of chicken- 1/3 cup of salsa
You might have chicken leftover, you can use it for just about anything- salads, tacos, nachos and so much more!These bowls are so customizable- feel free to swap out veggies, rice and salsa for whatever you love!I hope you give this a try!Don't forget to save and follow for more simple recipes!