Nutrition per serving may change if servings are adjusted.
5 tablespoons lime juice
5 teaspoons canola oil
2 cloves garlic, minced
⅛ teaspoon crushed red pepper
1 pound skinless, boneless chicken breast, cut into ½ to ¾-inch pieces
Nonstick cooking spray
1 teaspoon sugar
½ teaspoon ground ginger
½ teaspoon salt
¼ teaspoon ground black pepper
1 ripe avocado, halved, seeded and peeled
2 cups cooked brown rice or 1 8.8-ounce package cooked brown rice
2 cups fresh or juice pack canned pineapple chunks, drained
4 cups torn fresh spinach
In a medium bowl, whisk together 1 tablespoon of the lime juice, 2 teaspoons of the oil, the garlic and the crushed red pepper. Add chicken and toss to coat.
Coat a large nonstick skillet with cooking spray. Add chicken and marinade to the skillet and cook over medium-high heat until browned and cooked through (165°F), about 5 to 7 minutes. Remove from heat; set aside.
In a medium bowl, whisk together the remaining oil, remaining lime juice, sugar, ginger, salt and pepper. Chop half of the avocado. Gently stir chopped avocado into the mixture.
In a large bowl, combine cooked rice, pineapple, cooled chicken and avocado mixture. Serve over fresh spinach. Slice remaining half of the avocado and place atop.