NUTRITION

SERVINGS

INGREDIENTS

6 oz Chicken Breast

1 cup sliced Red Bell Pepper

0.5 cup Pineapple Chunks

1 tbsp Low Sodium Soy Sauce

1 tsp Honey

1 tsp Apple Cider Vinegar

1 tsp Cornstarch

1 clove Garlic, minced

1 tsp Olive Oil

PREPARATION

• 1

  Preheat the oven to 425°F. Line a baking sheet with parchment paper.

• 2

  In a bowl, combine the soy sauce, honey, apple cider vinegar, cornstarch, and minced garlic to create the sweet and sour sauce.

• 3

  Cut the chicken breast into bite-sized pieces, then toss them with olive oil and half of the prepared sauce until evenly coated.

• 4

  Place the chicken pieces on the baking sheet in a single layer. Bake for about 15-18 minutes, or until the chicken is cooked through and edges begin to crisp.

• 5

  While the chicken bakes, slice the red bell pepper and measure out the pineapple chunks. Once the chicken is done, remove from the oven.

• 6

  In a pan over medium heat, stir-fry the bell peppers for 2-3 minutes until slightly tender but still crisp. Add the pineapple chunks and the remaining sauce; heat together for 1-2 minutes until the sauce thickens slightly.

• 7

  Combine the baked chicken with the sautéed bell peppers and pineapple. Toss everything together to evenly coat with the tangy sauce.

• 8

  Serve immediately, enjoying the crispy texture and balanced sweet & sour flavors.