Spicy Pineapple Chicken Bowl with Veggies — Healthy Tropical Meal Recipe

Heat a little avocado oil in a medium saucepan over medium-high heat. When the oil is hot but not smoking, sauté the sliced onion for 2–3 minutes, until it softens.

Add the chicken breasts to the pan and sear on each side for 3–4 minutes to brown the exterior.

Pour the pineapple hot sauce over the chicken, stir to coat, cover the pan and reduce the heat. Simmer for about 10 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).

While the chicken cooks, warm a little avocado oil in a small frying pan over medium heat. Add the sweet potato slices and sauté about 3–4 minutes per side, until golden. Add the bok choy near the end, season with pink salt and freshly ground pepper, and cook another few minutes until tender.

Remove the cooked chicken and shred it with two forks or in a stand mixer. Return the shredded chicken to the saucepan and stir to combine with the sauce.

Assemble bowls with shredded chicken and the sautéed vegetables. Top each bowl with kimchi and sliced avocado, if desired. Serve immediately and enjoy.

Store any leftover shredded chicken in an airtight container in the refrigerator for a quick lunch the next day.