Quick Weeknight Meals: Hawaiian Chicken Bowls

We love bowl meals at my house, because they are super easy, customizable for each individual, and (usually) a healthy choice.  This week I fixed these yummy barbecue chicken bowls with pineapple and peppers.  My husband had his over brown rice, and I had mine over skinny rice noodles.  Delish!

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1 lb thinly sliced chicken breast cutlets cut into 1-2″ strips
1 tablespoon olive oil
salt, pepper, garlic powder to taste
1 cup pineapple chunks
1 cup sliced red pepper
1 cup sliced zucchini
2 tablespoons sliced green onion
1/4 cup barbecue sauce
Sprouts and sliced avocado for garnish
Cooked rice or noodles

Prepare your rice (or noodles), set aside and keep warm.  In a large pan, heat the olive oil, then add the chicken strips and season with salt, pepper and a little bit of garlic powder.  Cook over medium high heat until no longer pink and cooked all the way through.  Remove to a plate and keep warm.  In the same pan, saute the pineapple chunks until lightly browned, remove to a bowl.  Then saute the red peppers and zucchini, seasoned lightly with salt and pepper, for about 2-3 minutes.  Remove to a bowl.  Place the chicken back into the pan, and drizzle with barbecue sauce, tossing to coat and heat through.  Place the rice or noodles in the bottom of two large bowls, and top with the chicken, pineapples, and veggies.  Garnish with sprouts and avocado and serve with additional barbecue sauce if desired.

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