YIELD: 1 serving
1 cup brown rice, cooked
3 (1 oz.) breaded, frozen pollock nuggets, cooked
½ cup pineapple roasted vegetables (recipe follows)
2 oz. prepared zesty orange sauce
1. Start with rice. Add 3 pollock nuggets. Top with ½ cup roasted vegetables. Drizzle with 2 oz. zesty orange sauce.
For the Pineapple Roasted Vegetables: Combine 1 ½ cups yellow onion, chopped in ½&rdq