2 cups instant brown rice
Non-stick cooking spray
1 1/2 lbs boneless, skinless chicken breasts, diced
1 tsp red pepper flakes
1 lime, juiced
2 Tbsp apple cider vinegar
2 Tbsp low-sodium soy sauce
2 Tbsp honey
1 (8 oz) can pineapple tidbits, drained
1 red bell pepper, cut into strips
3 small green onions, thinly sliced
Prepare rice according to package directions. Fluff with fork & set aside.
Meanwhile, lightly coat a large skillet with non-stick cooking spray & heat over medium-high. Add chicken & red pepper flakes. Cook 5-7 minutes or until chicken is cooked through.
In a small bowl, stir together lime juice, vinegar, soy sauce & honey. Set aside.
Add pineapple, bell pepper & soy sauce mixture to skillet. Cook 3-5 minutes or until crisp tender.
Serve chicken over rice & top with onions.
Bell peppers are excellent source of Vitamin C!