I hope you’re having an amazing Wednesday! Today has been so wonderful. I actually slept in this morning and then went to brunch at Alchemy Juice Bar + Cafe with my sweet friend, Mackenzie. I was able to spend some time planning out my blog schedule for the next month and getting creative in the kitchen. It’s been such a relaxing day.
This week I have another recipe for you and I’m so excited about it! I’ve partnered with SaladPower to bring this yummy, vitamin-packed “Pineapple Chicken Stir-Fry Stuffed Peppers” recipe to you all.
SaladPower is an amazing juice company that was founded by two NYC-based high school friends that were searching for a juice that was packed with tons of veggies, was low in calories and sugar, and that was easy to take on-the-go. There are so many juice companies out there but even some of the healthiest companies have loads of sugar in their juices. SaladPower is different because it focuses on putting their veggie blend (kale, carrot, celery, cucumber, tomato, green bell pepper and spinach) first. They’ve found a way to cram in a ton of vitamins and minerals into a tasty juice, without all of the unnecessary sugar and calories. While there is definitely a vegetable presence in the taste and smell of this juice, it’s perfectly sweet and fruity. I don’t know about you, but when I drink juices that are made from mostly fruit, I often feel as if they’re too sweet. I’m so happy that I found SaladPower – they make it so easy to get in my daily servings of veggies! If you want to try SaladPower out for yourself, use the code VEGGIESFIRST for a generous 25% off!
Now it’s time for the delicious recipe I created using their “veggies + pineapple” juice!
- 1 lb. organic chicken breast, cubed
- 4-6 bell peppers
- 1 bottle of SaladPower “veggies + pineapple” juice (or 12 oz. of pineapple juice)
- 1 c. dry quinoa, cooked (yields 2 c.)
- 1 c. baby carrots, chopped
- 1 c. broccoli florets
- 1 c. sugar snap peas
- 1/2 c. yellow onion, chopped
- 1 tbsp. liquid aminos
- 2 tsp. garlic, minced
- 1/8 tsp. sea salt
- 1/8 tsp. black pepper
- 1/8 tsp. ground turmeric
- Green onion, chopped (to garnish)
Pre-heat your oven to 375 degrees. While the oven is heating up, cut the tops off of the bell peppers, remove the seeds and core, and place them in a shallow pan. Pop them in the oven for 30 minutes. Because the filling will be mostly pre-cooked before actually stuffing the peppers, baking the peppers beforehand will help soften them without over-cooking the stuffing.
While the peppers are baking, heat up a skillet on the stove. Add in the onion, liquid aminos and garlic. Saute for a few minutes. Once the onion becomes translucent and the garlic becomes fragrant, add the SaladPower juice and spices, turn the heat on medium and reduce, stirring occasionally. It took me about 15 to 20 minutes.
Once the juice begins to reduce and thicken, add in the chicken and cover. When the chicken is cooked thoroughly, add in the rest of the veggies and stir, making sure to coat the veggies with the pineapple sauce. Once the veggies begin to soften (this took about 10 minutes), remove them from the heat and toss with the cooked quinoa.
By now, the 30 minutes for the peppers should be up. Remove the peppers from the oven, stuff them with the stir-fry filling and put back in the oven for another 10-15 minutes. Once the 10-15 minutes is up, remove from the oven and garnish with chopped green onions.
That’s all there is to it! It’s packed with tons of fiber, vitamins and minerals from the fresh veggies and the SaladPower juice, and has minimal sugar. It also has quite a bit of protein from the chicken and quinoa. You can even customize this recipe with your favorite stir-fry veggies!
I hope you enjoy this recipe! Don’t forget to head over to the SaladPower website and use the code VEGGIESFIRST for 25% off their super healthy and yummy juices!
** I received these SaladPower juices for free but the recipe and all opinions are entirely my own.**