30ouncesboneless and skinless chicken breastscut into large cubes
3tablespoonsolive oildivided
1teaspoonkosher saltdivided
1teaspoonground black pepperdivided
1red peppercut into large cubes
2cupsbroccoli floretsfresh
2cupszucchinicut into large cubes
1cupred onioncut into large cubes
For the Sweet and Sour Sauce
2/3cuppineapple juice
1/3cuprice vinegar
1/4cuphoney
2teaspoonscrushed red pepper
1tablespoontomato pasteno sugar added
1tablespoonsoy saucelow-sodium
For the Rice
1tablespoonrice vinegar
1/4teaspoonkosher salt
wateramount according to package
1 1/2cupsbrown riceuncooked, we used Uncle Ben's
Instructions
For the Chicken and Vegetables
Preheat oven to 450 degrees. Line a large baking sheet with aluminum foil and spray with non-stick spray.
Combine cubed chicken with 1 and 1/2 tablespoon olive oil, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Toss to combine. Place in one even layer on the prepared baking sheet. The chicken should only take up about 1/3 of the pan.
Combine the remaining oil, salt and pepper with the vegetables. Toss well to ensure all the vegetables are coated in the oil and seasonings. Spread in one even layer on the same baking sheet as the chicken.
Bake 15 to 20 minutes until chicken is cooked through (and reaches 165 degrees) and vegetables have begun to lightly char. Remove from oven and cool slightly.
For the Sweet and Sour Sauce
Combine all ingredients in a small saucepot and whisk together. Bring to a boil over medium heat. Reduce to a simmer, continue to simmer until sauce has thickened, stirring constantly. About 5 to 10 minutes. If needed, add 1 teaspoon of tomato paste to thicken. Repeat as needed.
Pour over prepared chicken and vegetables and toss to coat.
For the Rice
Combine in a small saucepot and cook according to the package. Remove from heat and allow rice to sit, covered, for about 10 minutes, fluff with a fork.
Meal Prep
Divide rice between meal prep containers, about 1 cup per container. Place chicken over half the rice, about 6 ounces per container. Last, place vegetables on top of the other half of the rice, about 1 cup. Allow to cool before covering and refrigerating or freezing.
To reheat, defrost in the fridge then pop in a 375 degree oven for 20-30 minutes. Or, microwave for 2 to 3 minutes in a microwave safe container, or until hot and chicken reaches 140 degrees.