Ingredients
2 tablespoons grapeseed oil or other neutral oil, divided
1 pound boneless, skinless chicken thighs, trimmed and cut into bite-size pieces
4 cups sliced bell peppers and onions
1 cup chopped fresh pineapple
1/4 cup low-sodium teriyaki sauce
2 cups hot cooked brown rice
Directions
Step 1
Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add chicken and cook, stirring occasionally until chicken is golden brown and cooked through, about 5 minutes. Transfer to a plate.
Step 2
Heat the remaining 1 tablespoon oil in the skillet over medium-high heat. Add peppers and onions; cook, stirring often, until tender-crisp, about 3 minutes. Then return the chicken to the pan and stir in pineapple and teriyaki sauce. Cook, stirring often, until the sauce thickens and coats the chicken, 2 minutes.
Step 3
Divide rice among 4 plates. Top with the chicken and vegetable mixture.
Nutritional Facts (per serving size)
Calories: 412
Fat: 13g
Saturated Fat: 2g
Cholesterol: 107mg
Carbohydrates: 46g
Total Sugars: 12g
Added Sugars: 3g
Protein: 28g
Fiber: 8g
Sodium: 446mg
Potassium: 447mg