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Preparation

  1. Prepare rice according to package directions. Fluff with fork & set aside.
  2. Meanwhile, lightly coat a large skillet with cooking spray & heat over medium-high. Add chicken & red pepper flakes. Cook 5-7 minutes or until chicken is cooked through.
  3. In a small bowl, stir together lime juice, vinegar, soy sauce & honey. Set aside.
  4. Add pineapple, bell pepper & soy sauce mixture to skillet. Cook 3-5 minutes or until crisp-tender.
  5. Serve chicken over rice & top with onions.

Tips

Bell peppers are an excellent source of Vitamin C!

MyPlate Standard

Click on each plate group to see how this recipe meets the MyPlate standard


Nutrition Facts

6 servings per recipe
Serving size (240g)
Amount per serving
Calories
320
% Daily Value*
Total Fat 4.5g 6%
    Saturated Fat 0.5g 3%
    Trans Fat 0g  
Cholesterol 85mg 28%
Sodium 250mg
11%
Total Carbohydrate 41g 15%
    Dietary Fiber 3g 11%
    Total Sugars 12g  
    Includes 6g Added Sugars 12%
Protein 29g  
Vitamin D 0mcg 0%
Calcium 19mg 2%
Iron 1mg 6%
Potassium 578mg 10%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Includes 6g Added Sugars
12%

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