Sweet & Sour Chicken Rice Bowl

3 Tbs Sweet-and-sour sauce, plus additional for serving, if desired
1 Tbs fresh ginger, grated
1 lb boneless skinless chicken breast halves
1 cup pineapple chunks
12 ounces Chopped broccoli florets
1 cup red bell pepper seeded and chopped
2 cups brown rice, hot cooked

1. Preheat oven to 425 degrees. Spray a 15x10x1-inch baking pan with non-stick cooking spray; set aside.

2. Combine sweet-and-sour sauce and ginger in a small bowl. Place chicken pieces on prepared pan. Brush with sweet-and-sour sauce mixture and top with pineapple. Roast for 15 minutes.

3. Remove pan from oven; add broccoli and pepper. Return to oven and roast for 10 to 15 minutes more or until chicken is done (165 degrees) and vegetables are tender. Cut chicken strips into bite-size strips.

4. Divide rice among serving bowls. Top with chicken, vegetables and pineapple. Top with additional sweet-and-sour sauce, if desired.

Servings: 4