Zesty Chicken and Rice Bowl

Directions

1. Squeeze the juice from 1/2 of the lime into a bowl with the pineapple juice. Stir in the southwest spice blend, garlic, and 1 tablespoon of olive oil, salt, and pepper. Pat chicken dry with a paper towel. Add chicken to the bowl and stir to coat. Set aside to marinate.
2. Place rice, water, and a big pinch of salt into a small pot. Bring to a boil, cover, and reduce heat to a low simmer. Cook until rice is tender, 15-20 minutes. Keep covered off heat until ready to serve.
3. While the rice cooks heat more olive oil in a large pan over medium-high heat. Pat pineapple dry and add to pan, cook undisturbed until beginning to char 2-3 minutes. Season as needed, and cook, stirring for 1 minute more. Turn off the heat and transfer to a cutting board to cool. Once cool enough to handle, roughly chop and transfer to a small bowl. Add scallion greens, balsamic, and sweet peppers. Stir to combine and set salsa aside.
4. Heat more olive oil in the same pan over medium-high heat. Add green peppers and the white parts of the scallion. Cook, stirring occasionally until vegetables begin to soften, 3-4 minutes. Add chicken and marinade to the pan and cook, stirring occasionally, until chicken is browned and cooked through, 4-6 minutes.
5. To the rice pot, add 1 tablespoon of olive oil, a pinch of lime zest and fluff with a fork. Divide rice between bowls and top with chicken and veggies and salsa. Season with salt. Garnish with remaining zest and serve.