Hawaiian Bbq Chicken Bowls
Servings: 8 Bowls Prep Time: 20 Min Cook Time: 4-6 Hrs Total Time: 6 Hr 20 Min
Ingredients For The Chicken:
2 lbs of boneless skinless chicken breasts
1 cup of coconut aminos
1/3 cup rice vinegar
2 Tbs seseme oil
2 tsp minced garlic
1/3 cup all natural pineapple juice
1/2 cup chopped pineapple
Ingredients For The Cilantro Lime Cauliflower Rice:
40oz bag of frozen cauliflower rice
fresh lime juice from 2 - 3 limes
zest of one lime
1/3 - 1/2 cup of fresh cilantro chopped
Ingredients For The Roasted Veggies:
1 sweet onion, chopped into large chunks
1 purple onion, chopped into large chunks
10-15 sweet mini peppers, chopped into large chunks
2 cups pineapple chunks
2 Tbs olive oil
salt and pepper to taste
Ingredients For The Matchstick Carrots:
10oz bag of matchstick carrots
1 - 2 Tbs olive oil
salt and pepper to taste
Directions For The Chicken:
Add chicken breasts to your crockpot. Mix all remaining ingredients together into a bowl.
Pour marinade ingredients over chicken and cook on high for 4 hours or on low for 6 hours.
Once finished cooking shred chicken and add back into the crockpot juices until ready to serve.
Directions For The Cilantro Lime Cauliflower Rice:
Cook cauliflower rice as directed on bag.
After tour cauliflower rice has cooked, remove from the heat and add in the lime juice, lime zest and chopped cilantro and mix.
Set aside and until ready to serve.
Directions For The Roasted Veggies:
Add chopped veggies and pineapples to a large baking sheet lined with foil.
Toss in the olive oil and season as desired.
Roast at 425˚F for 25 - 30 minutes or until desired tenderness.
Directions For The Matchstick Carrots:
Add olive oil to a large skillet over medium high heat.
Add matchstick carrots and lightly sauté for 3 - 5 minutes.
Season with salt and pepper
Directions For Assembly:
Add cauliflower rice to a bowl. Top with chicken, veggies and pineapple. Add avocado and fresh cilantro if desired and enjoy!
Notes:
**All text & images © Copyright Kaili Mills for Measure Me Whole.
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