Hawaiian chicken with rice and greens
A weeknight dinner built around grilled teriyaki chicken thighs with pineapple that need only rice and a green vegetable to become supper. The sweet and savory glaze is already done; you just heat and plate.
About 580 calories a serving, 18 g protein, 99 g carbohydrate, 11 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.
To buy
- 5 ounces spinach or bok choy
From your shelf
- 1 package hawaiian style grilled boneless skinless chicken thighs with teriyaki sauce and
Staples
- 1 cup rice
- to taste salt
- 1 tablespoon oil
- Bring 2 cups water to a boil in a small pot with 1 teaspoon salt. Stir in 1 cup rice, cover, and lower heat to a bare simmer.
- While the rice cooks, heat 1 tablespoon oil in a skillet over medium-high heat. Add 5 ounces spinach or chopped bok choy and cook until wilted, about 2 minutes. Season with salt and transfer to a plate.
- Pour the chicken thighs and their sauce into the same skillet over medium heat, breaking the meat into bite-sized pieces. Warm through, about 3 minutes, while the rice finishes.
- Fluff the rice, divide between two bowls, and top each with greens and chicken with sauce.
Note Swap the greens for steamed broccoli or green beans. Leftovers keep refrigerated for two days and reheat gently in a skillet. Serve with pickled ginger or sliced cucumber on the side if you have them.
On the label
GRILLED CHICKEN THIGH MEAT (CONTAINING UP TO 17% SOLUTION OF WATER, SEASONING [SUGAR, BROWN SUGAR, SALT, SOY SAUCE {WHEAT, SOYBEANS, SALT}, MALTODEXTRIN, CORN STARCH, SPICES, ONION POWDER, GARLIC POWDER], RICE STARCH, DRIED VINEGAR), TERIYAKI SAUCE (WATER, SUGAR, SOY SAUCE [WATER, WHEAT, SOYBEANS, SALT], CORN STARCH, VINEGAR, COOKING WINE [SHERRY], GINGER, GARLIC), PINEAPPLE (PINEAPPLE, WATER, SUGAR, CITRIC ACID).
Simple Truth, other deli, serving 140 g, package 16 oz/1 lbs/454 g. Ingredients as printed on the label.
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Cooks as chicken thighs, pineapple, teriyaki sauce. Half of it left? Use up the chicken thighs.