Hawaiian Chicken Haystack Bar

🥘 Ingredients

• black pepper
  1 tsp
• butter
  2 tbsp
• celery
  2 stalks
• cheddar cheese
  ½ cup
• chickpeas
  15 oz
• chopped chicken breast
  8 oz
• crispy fried onions
  2 tbsp
• flour
  2 tbsp
• heirloom grape tomatoes
  8 oz
• mandarin orange
  1 can
• olive oil
  1 tbsp
• pineapple
  1 c
• salt
  1 tsp
• scallions
  2 stalks
• shredded coconut
  ½ cup
• sweet soy glaze
  2 tbsp
• veggie stock concentrate
  1 unit
• white rice
  1 c

🍳 Cookware

• baking sheet
• medium pan

1. 

   1

   white rice chickpeas olive oil salt black pepper butter flour chopped chicken breast veggie stock concentrate sweet soy glaze heirloom grape tomatoes mandarin orange pineapple celery scallions shredded coconut cheddar cheese crispy fried onions

   white rice: 1 c, chickpeas: 15 oz, olive oil: 1 tbsp, salt: 1 tsp, black pepper: 1 tsp, butter: 2 tbsp, flour: 2 tbsp, chopped chicken breast: 8 oz, veggie stock concentrate: 1 unit, sweet soy glaze: 2 tbsp, heirloom grape tomatoes: 8 oz, mandarin orange: 1 can, pineapple: 1 c, celery: 2 stalks, scallions: 2 stalks, shredded coconut: ½ cup, cheddar cheese: ½ cup, crispy fried onions: 2 tbsp
2. 

   2

   Adjust oven rack to top position and preheat oven to 425°F ⏱️ 10 minutes .
3. 

   3

   While rice cooks, drain and rinse chickpeas. Toss on a baking sheet with a large drizzle of olive oil, salt, and pepper. Roast on top rack until browned and crispy ⏱️ 20 minutes .
4. 

   4

   Melt butter in a medium pan over medium heat. Sprinkle flour over butter and cook, stirring, until combined and lightly browned ⏱️ 1 minutes .
5. 5

   Fluff rice with a fork.