We partner with the Lowcountry Food Bank and MUSC’s dietetic interns to create a rotating menu of meals that are both healthy and flavorful. The meals are prepared in the Zucker Family Production Kitchen at the food bank, purchased by East Cooper Meals on Wheels, and delivered by our amazing volunteers. With summertime here and many travel plans halted due to COVID-19, we invite you to at least take your taste buds on an island getaway with this delicious meal!
Hawaiian Chicken with Peppers, Pineapple, and Lima Beans – Serves 4
4 – 5 oz. chicken breasts (raw, boneless, skinless)
4 tsp thyme (dried)
1 tsp black pepper, divided
1 TBSP + 1 tsp extra virgin olive oil
1 TBSP cornstarch
4 TBSP Dijon mustard
4 tsp honey
1/4 tsp garlic powder, divided
1 cup bell pepper mix (frozen)
1/2 cup chopped roasted peanuts
1/2 tsp salt
1 3/4 cups pineapple juice
1 cup brown rice (dry)
2 cups lima beans (frozen)
1/2 tsp salt
1/2 tsp lemon juice
2 cups pineapple tidbits, drained
- Sprinkle chicken with thyme, salt, and pepper. Brown chicken in oil.
- Cook rice according to package.
- Drain pineapple, reserving the juice.
- Steam lima beans.
- Combine cornstarch and 1/4 cup reserved pineapple juice until smooth; set aside.
- Combine mustard, honey, garlic and remaining pineapple juice (1 ½ c). Add to pan and bring to a boil.
- Steam pepper mixture until tender. Set aside.
- Stir cornstarch mixture; gradually add to pan. Bring to a boil. Cool and stir for 2 minutes or until thickened.
- On a plate layer rice, peppers, chicken, and sauce and sprinkle with chopped peanuts.
- Add salt, pepper, garlic powder, and lemon juice to lima beans and add to plate.
- Add pineapple tidbits to plate.