Heat a large skillet over medium-high heat. Grease skillet with cooking spray.
Season chicken with salt and pepper then add to the skillet. Cook and stir for 10 minutes or until chicken is no longer pink in center. Add bbq sauce and diced bell pepper to skillet and continue to stir until bell pepper is crisp-tender and everything is heated through. Remove skillet from heat.
Divide the rice evenly among 6-8 containers.
Divide chicken mixture evenly among the containers. Divide the fresh pineapple, red onion evenly among the containers as well.
Divide the zucchini noodles among the containers raw.
Freeze until ready to eat.
Originally Submitted
1/21/2018
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