4 Chicken Breasts
1/3 Cup Sriracha
Juice of 2 Limes
1 Pineapple, peeled cored & sliced
20 oz Salad Mix
1 Cup Cherry Tomatoes, sliced
1/8 Cup Red Onion, sliced
Add chicken breasts to a Ziploc bag or other sealable container. Cover with the Sriracha and lime juice. Seal and lightly massage into the chicken breasts. Place in the refrigerator and allow to marinate for at least two hours or overnight.
Preheat grill on medium high heat. Once heated, cook chicken breasts for 5 – 6 minutes on each side until it is 165F at the thickest part. Remove from grill and set aside to cool. The pineapple rings should be grilled 1-2 minutes on each side.
Prepare four meal prep containers. Evenly distribute the salad mix among them, then add the chicken breast, and the toppings. Seal the containers and store in the refrigerator until ready to consume.