Hawaiian Chicken with Pineapple, Lavender Rice and Wilted Spinach, Bok Choy & Kale with Carrots & Parsnips

I had a whole chicken in the freezer, so I took it out a few days ago.

Today I "fabricated" it, which is culinary school terms for

cutting it up.  After I fabricated it, I placed it in ziplock bag

with pineapple chunks and a store bought "hawaiian marinade".

I let this sit all day in the fridge.

For the starch, I choose to make lavender rice.

For the vegetable I wanted to make some wilted spinach.  The cool thing

is that we also had some bok choy and some kale.  So of course, I

combined them and added some extras.

This included carrots, parsnips, bok choy stems

and garlic.

I put the marinated chicken parts on the barbecue and grilled it.

Then I plated with the culinary traditional white/dark meat mix

with a mound of rice and the wilted greens around the edge.

The chicken was very flavorful and juicy and the rice had a great

lavender flavor to it.  I used apple cider vinegar to cook

the greens and it was nice to have the different textures of the veggies.

Overall, this meal was healthy and full of flavor.

I only used the pineapple in the marinade and since

it was with the raw chicken, I discarded it.

The flavor was present and might have been too much

if added to the dish.

Best thing is that I have leftovers for lunch as I start a new

long-term freelance gig!

Woo Hoo!

The son said that the father feed the flock, well!