Gluten-Free Caribbean Chicken and Rice Bowl

Instructions

1. 1In a medium bowl, whisk together the 3 tablespoons of gluten-free soy sauce, 2 tablespoons of brown sugar, 1/4 cup of pineapple juice, 3 cloves of minced garlic, and 1 teaspoon of grated ginger until well combined.
2. 2Cut the about 680 g of chicken breast into 2.54 cm cubes. Add the cubed chicken to the bowl with the marinade and toss to coat. Let the chicken marinate for at least 15 minutes.
3. 3Heat 2 tablespoons of olive oil in a 30.48 cm skillet over medium-high heat, about 204.4°C (200°C).
4. 4Add the marinated chicken to the hot skillet. Cook for 6-8 minutes, stirring occasionally, until the chicken is browned on all sides and the internal temperature reaches 74°C.
5. 5While the chicken is cooking, steam the 4 cups of cauliflower rice in a separate pot or microwave until tender, about 5-7 minutes.
6. 6In a large bowl, combine the cooked chicken, the steamed 4 cups of cauliflower rice, 1 can of drained black beans, 1 cup of corn, 1 diced red bell pepper, 1/4 cup of chopped green onions, and 1/4 cup of chopped cilantro.
7. 7Gently toss all the ingredients together in the large bowl until evenly mixed. Serve immediately.

Substitutions

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