Hawaiian Chicken Meal Prep Bowls #lunch #dinner

Hello companions! I intended to post this formula yesterday, however I haven't been feeling too well this week. Ugh. Today I'm feeling greatly improved and am eager to impart this heavenliness to all of you! I have been making these HAWAIIAN CHICKEN MEAL PREP BOWLS for about a year. We went to Hawaii last June, so obviously, we were eating well and practicing before to get into bathing suit shape. That is the point at which I thought of this formula. We cherished it so much I make it all the time now. 🙂

Prepared grill chicken, chime pepper, new pineapple, red onion and zucchini noodles are for the most part inside these simple and wonderful dinner prep bowls! I'll make around 6 or 8 for Kale and I on a Monday and we'll have them for lunch or supper during the week. They are so yummy and excessively solid.

I love that you can make sound nourishment taste so great, and that is actually what these dishes are. Now and again I'll utilize asparagus rather than the zucchini noodles. In any case, they're absolutely worth making. I trust you all check out them soon!

Also Try Our Recipe : BBQ Chicken Wraps

Ingredients

• 2 pounds boneless skinless chicken breasts, diced
• salt and pepper, to taste
• 1 cup barbecue sauce
• 2 red bell peppers, diced
• 1 fresh pineapple, diced
• ¼ cup diced red onion
• 1 pound zucchini noodles OR 1 bundle fresh asparagus
• 8 glass or plastic containers with lids

Instructions

1. Heat a large skillet over medium-high heat. Grease skillet with cooking spray.
2. Season chicken with salt and pepper then add to the skillet. Cook and stir for 10 minutes or until chicken is no longer pink in center. Add barbecue sauce and diced bell pepper to skillet and continue to stir until bell pepper is crisp-tender and everything is heated through. Remove skillet from heat.
3. Divide chicken mixture evenly among 8 containers. Divide the fresh pineapple, red onion evenly among the containers as well.
4. If using fresh zucchini noodles add them to containers raw. When you reheat the bowls the zoodles will cook with the rest of the meal.
5. (If using asparagus, season with olive oil, salt and pepper then bake in a preheated 350 F. degree oven for 10 to 15 minutes. Remove from oven and let cool before adding to bowls.)
6. Seal each container with lids and place in the fridge. When ready to eat- remove lid and heat in microwave for 40 seconds or until heated through. Enjoy!

For more detail : bit.ly/38QSHDr

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