POG Chicken Skillet (Edit recipe)

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Some nights I’m not in the mood to cook. Yes, even cooks and recipe creators get tired of cooking. This easy chicken and vegetable skillet has a little Hawaiian flair due to the POG (Passion, orange, guava). You can add a side of rice or rice noodles if you want or to easily feel more people. Enjoy

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PREP TIME

10 minutes

COOK TIME

20 minutes

INGREDIENTS

8

Serves: 3

Ingredients

2 Tbsp Extra Virgin Olive Oil
2 Chicken Breast, Diced
.25 Red Onion, Diced
.5 Cauliflower, Cut into small florets
.5 Bell Pepper, Diced
1 cup Snap Peas, cut in half
.5 cup POG Juice (Passion, Orange, Guava), see notes if can’t find
.5 cup Coconut Milk

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

In a skillet cook the chicken in oil on medium heat until done.
Add vegetables and cook for 8-10 minutes.
Add the POG and coconut milk and cook for 2-3 minutes more.

Notes

If you can’t find POG juice you can use any blend of orange, pineapple, guava, passion fruit, etc to make a nice tropical flavor. You can serve with rice or rice noodles if desired.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	175
Fat:	16 g
Carbohydrates:	6 g
Protein:	1 g
Cholesterol:	0 g
Sodium:	6 mg
Fiber:	1 g
Sugars:	5 g
Sugar Alcohol:	0 g
Calculated per serving.