Preheat the oven to 400F. Use a meat tenderizer to flatten the chicken thighs to about 1/4 of an inch thick. Lay the chicken thighs out flat on a baking sheet lined with foil or a silicone baking mat.

Add 3-4 pepperonis on each chicken thigh, 2-3 bell pepper strips, and a sprinkle of mozzarella cheese, all placed towards one end of the chicken thigh. Roll the chicken *tightly* from the end with the pepperoni, and use a toothpick to hold everything together once rolled. Spoon a bit of pizza sauce on top of each pizza roll.

Cook pizza chicken rolls in the oven for 18-20 minutes, or until cooked to 165F. Remove from the oven, sprinkle with a little bit of extra mozzarella cheese, and then return to the oven for 3 minutes or until the cheese is melty. Once cooled, pre-cut each pizza chicken roll and then add an even amount to each meal prep container.

Cook the cauliflower rice while the chicken is in the oven. Heat olive oil in a non-stick skillet over medium heat. When hot, add cauliflower rice, garlic powder, onion powder, and salt. Stir frequently and cook for about 5 minutes, or until the cauliflower is softened. Set aside and portion into meal prep containers when cool.

Finally, portion the pineapple chunks into the meal prep containers. TIP: Using reusable silicone baking cups to store your pineapple lets you quickly remove the pineapple from the container so you can microwave the rest of the meal without microwaving your pineapple. If you don’t like pineapple with your pizza, just replace with another fruit or vegetable you do like with your pizza. Store in the refrigerator and enjoy within 4 days.