Yields approximately six servings. Approximately 20 min prep time, 25 min cook time.
2 cups Jasmine Rice
2lbs Boneless Skinless Chicken Breast
1 pineapple, peeled, cored, and cut to chunks (for quick and easy prep, purchase about 16oz of pre-cut fresh pineapple from your grocery store)
1 red onion chopped
2 avocados thinly sliced
Panda Express 20.5 oz Mandarin Sauce
One bunch of chopped cilantro
- Preheat oven to 425 degrees. Cut chicken in half crosswise and place in a large zip-lock bag. Use the heel of your hand or a mallet to pound out chicken. Add 1.5tsp of salt and1/2c of mandarin sauce to chicken and let marinate for a minimum of 10 minutes.
- Cook two cups of jasmine rice according to package instructions.
- Cover two sheet pans with foil and spray with non-stick cooking spray. Spread chicken out along one of the pans. On the other pan spread out pineapple chunks. Place the chicken in the oven for 20 mins or until chicken is slightly browned and done, adding the pineapple to the oven for the last 10 minutes or until slightly browned.
- Divide rice among 6 bowls. Top bowls with chicken, pineapple, carrots, red onion, avocado, and cilantro. Drizzle to your liking any remaining mandarin sauce. If you enjoy spice, add red pepper flakes to you bowl.
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