Experience our Caesar Romano
salad with garlic brioche croutons.
Toss it and presto!
THAI PINEAPPLE AND CHICKEN
Del Monte Fresh Produce
3 Tbsp peanut or canola oil, divided
1 lb boneless, skinless chicken breast,
cut into 1-inch cubes
2 garlic cloves, minced
1 Del Monte® red bell pepper, cut into chunks
1 medium Del Monte® onion, cut into chunks
2 cups cut broccoli ;orets and stems
2 cups fresh Del Monte Gold® Extra Sweet
1 fresh lime, divided
1 Tbsp Thai ;sh sauce
2 Tbsp Thai chili sauce
¼ cup chopped cilantro
4 cups cooked brown rice (regular or instant)
Preheat 2 Tbsp oil in a large skillet over medium
heat. Add chicken and stir-fry 4 to 5 minutes until
cooked completely. Remove chicken from skillet
and set aside.
Heat remaining oil. Add garlic and cook 1 minute.
Add bell pepper, onion and broccoli; cook 5 minutes.
Add pineapple and cook an additional 3 to 4 minutes.
Return chicken to skillet and stir in juice from ½ lime,
;sh sauce, chili sauce and cilantro. Cook 1 more
minute. Serve with brown rice and remaining lime,
cut into wedges. Makes 4 servings.
Delicious everyday meals made easy with
The Little Potato Company’s Dynamic Duo.
Visit littlepotatoes.com/recipes and search
“Pesto Parmesan Roasted Potatoes.”