Hawaiian Chicken & Pineapple Bowl 🔽 578 Cal | 57g P | 55g Carb | 14g F Inspired by @jessespt ‘s Hawaiian prep bowl, follow Jesse for seriously tasty preps. 👉 Stay on track with 110+ quick & satisfying digital recipes, link in bio 📱 Served in 2½ cup (600 ml) glass containers Servings: 4 🍚 Ingredients -1 cup (185 g) basmati rice uncooked -1 lb (453 g) chicken breast 1 in/2.5cm pieces -salt and pepper to taste -4 servings (150 g) ham -1 cup (240 g) pineapple chunks with juice -1 onion, finely diced ¼ cup (60 ml) low-sodium soy sauce -2 tbsp (24 g) brown sugar replacement -1 cup (160 g) frozen peas -1¾ cups (355 ml) chicken bone broth -1 cup (100 g) reduced fat cheese for filling -1 cup (100 g) reduced fat cheese for topping Instructions -Preheat oven to 400 F (200 C) -Rinse rice until water runs clear -Evenly divide all ingredients except topping cheese to your containers -Cover each tightly with foil lined with baking paper -Bake at 400 F (200 C) for 40 minutes -Remove foil, check rice and chicken are cooked -Quick stir if needed, add a splash of hot stock if dry -Top each with remaining cheese (¼ cup/25g per container) -Bake uncovered 5 more minutes until cheese melts -Garnish with sriracha and green onions Notes -When first removed from oven, the dish will appear soupy - this is normal. Let rest 5 minutes and the rice will absorb the remaining stock as it cools -Refrigerate in airtight containers up to 4 days. Cool before storing to prevent condensation -Freeze up to 3 months in freezer bags (remove air) or containers (leave headspace). Label with date Reheating: -From fridge: Microwave 2-3 minutes on high, stirring halfway. Add 30 seconds if needed -From frozen: Thaw overnight in fridge (recommended), then reheat as above #mealprep #weightloss #fatloss
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