| 8 | 20 | 315 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 7 min | 13 min | 7 |
| 993 gm | Chicken thighs, boneless, skinless (diced) |
| 3 cup chopped | Carrots |
| 3 cup chopped | Zucchini |
| 4 cup | Bok choy (chopped) |
| 1 cup | Water chestnuts, canned (chopped) |
| 1 1/4 cup diced | Pineapple (fresh or canned) |
| 1 1/2 cup | Teriyaki sauce (Primal Kitchen or Fody Brand) |
| 2 tbsp | Extra virgin olive oil |
1. In a large pan over medium-high heat, saute chicken in oil for approximately 5 to 7 minutes. Add in carrots, zucchini, bok choy, red pepper, and water chestnuts until cooked but still slightly crunchy (approximately 7 to 8 minutes).
2. Add the pineapple and teriyaki sauce and mix until chicken and vegetables are well coated in sauce. Serve!
Option to use your choice of vegetables.
Option to add sesame seeds before serving.
| Fruit | 0.4 |
| Meat | 1.6 |
| Meat Alternative | 0.7 |
| Vegetables | 2.8 |
