This is a cheap go-to meal that is often made at our place. While the prep time normally does take at least 30 minutes, the fact that the entire meal is normally under $10 makes it worth it!
Sauce:
2T ketchup
2T Vinegar
2T Low Sodium soy sauce
2T fresh grated ginger root
Juice from can of pineapple
Pepper
2T ketchup
2T Vinegar
2T Low Sodium soy sauce
2T fresh grated ginger root
Juice from can of pineapple
Pepper
1. Mix sauce ingredients together
2. Throw some olive oil on a skillet and brown the chopped chicken breast
3. Remove chicken, cook peppers until tender-crisp
4. Add chicken, pineapple, and sauce mixture to peppers on skillet
5. Simmer until chicken is cooked fully and sauce is thickened
6. Serve over rice or quinoa
2. Throw some olive oil on a skillet and brown the chopped chicken breast
3. Remove chicken, cook peppers until tender-crisp
4. Add chicken, pineapple, and sauce mixture to peppers on skillet
5. Simmer until chicken is cooked fully and sauce is thickened
6. Serve over rice or quinoa
Serves 6.
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| Chop a red pepper. I had both kinds, so I did half red and half yellow. Yummers. |
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| The cheapest boneless, skinless chicken I've found around here sells for $1.79/lb. But this is a pretty good deal, too. If I have some extra $ in the food budget, I try to get organic. |
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| Chop up your chicken. |
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| Drain your pineapple into a separate bowl. When it's on sale, I love to use fresh pineapple. So yummy! |
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| Brown your chicken. |
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| Remove chicken, and add peppers until they're tender/crisp. Add in the chicken again and pour your yummy mixture over it all. Cook for about 5 minutes until the sauce thickens. |
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| The original recipe called for rice, but I had some quinoa on hand that I was able to use. In moderation, it's a healthy alternative to brown rice. |
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| The final, yummy product! |
After entering the ingredients into myfitnesspal.com to track my calories, I thought I'd share the data for this meal:
Per serving:
Calories: 332
Carbs: 31g
Fat: 9g
Protein 38g
