Gluten-Free Caribbean Chicken and Rice Bowl

Ingredients

• 1.5 lbs Chicken breast
• 3 tbsp Gluten-free soy sauce
• 2 tbsp Brown sugar
• 1/4 cup Pineapple juice
• 3 cloves Garlic
• 1 tsp Ginger
• 2 tbsp Olive oil
• 4 cups Cauliflower rice
• 1 can Black beans
• 1 cup Corn
• 1 Red bell pepper
• 1/4 cup Green onions
• 1/4 cup Cilantro

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 1.5 lbs of chicken breast into 1-inch 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 12-inch skillet over medium-high heat, about 400°F (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 165°F (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

Related Guides