Express
Sweet and Sour Pineapple Chicken Rice Bowl
with bell peppers
Prep & Cook Time: 15-20 min.
Spice Level: Not Spicy
Cook Within: 4 days
Contains: Soy
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Under %{max_calories} caloriesOver 30g protein
- Gluten-Smart
Chef
Maija Barnes
Stressed about getting dinner on the table in a timely manner? Sick of hearing, “How much longer until dinner is ready?” Well, you’re in luck! Our Express meals have been tested by our culinary team to ensure prep and cook time are nothing to worry about. Enjoy a wide variety of delicious and healthy meals that are quick-cooking to save you time in the kitchen. Time is less with Express.
In Your Box (serves 2)
- 10 oz. Boneless Skinless Chicken Cutlet
- 8 oz. Cooked White Rice
- 1 Green Bell Pepper
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2 fl. oz. Sweet and Sour Sauce
- 2 oz. Pineapple Chunks
- 2 Green Onions
- ½ oz. Crispy Bell Pepper
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2 tsp. Miso Sauce Concentrate
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½ tsp. Umami Seasoning
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving) n3vv4g3e
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Calories480
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Carbohydrates56g
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Net Carbs52g
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Fat11g
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Protein34g
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Sodium1290mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 2 Medium Non-Stick Pans
- 1 Microwave-Safe Bowl
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
Customize It Instructions
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If using antibiotic free chicken breasts, pat dry. Cook until chicken reaches minimum internal temperature, 5-7 minutes per side.
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If using shrimp, pat dry. Cook until pink and shrimp reach minimum internal temperature, 2-3 minutes per side.
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If using steak strips, pat dry, coarsely chop, then separate pieces. Stir occasionally until steak reaches minimum internal temperature, 4-6 minutes. Rest, 3 minutes.
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1 Cook the Chicken
Pat chicken dry and season both sides with umami seasoning, 1/4 tsp. salt, and a pinch of pepper.
Place a medium non-stick pan over medium heat and add 1 tsp. olive oil.Add chicken to hot pan and cook until browned and chicken reaches a minimum internal temperature of 165 degrees, 3-5 minutes per side.Cutlet thickness can vary; if you receive a thinner cutlet, we recommend checking for doneness sooner.Remove from burner. Transfer chicken to a plate and cover with foil.While chicken cooks, continue recipe. -
2 Prepare the Ingredients
Remove stem, seeds, and ribs, and cut bell pepper into 1" dice.
Drain pineapples and halve.Trim and slice white portions of green onions into 1/2" pieces. Thinly slice remaining green portions on an angle. Keep white and green portions separate. -
3 Make the Sauce
Place another medium non-stick pan over medium-high heat and add 1 tsp. olive oil.
Add white portions of green onions, bell peppers, and pineapples to hot pan. Stir occasionally until tender, 2-3 minutes.Add sweet and sour sauce and 2 tsp. water. Stir occasionally until combined and vegetables and pineapples are coated, 1-2 minutes.Remove from burner.While sauce cooks, continue recipe. -
4 Heat Rice and Finish Dish
Carefully massage rice in bag to break up any clumps. Remove rice from packaging.
Place rice, miso base, 1 Tbsp. water, and a pinch of salt in a microwave-safe bowl. Cover with a damp paper towel. Microwave covered until heated through, 2-3 minutes.Carefully remove from microwave. Rest, 2 minutes.Fluff rice with a fork.Plate dish as pictured on front of card, topping rice with chicken and sauce. Garnish with green portions of green onions and crispy bell peppers. Bon appétit!
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