NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tbsp arrowroot powder

2 tsp avocado oil

0.5 cup red bell pepper

0.5 cup green bell pepper

0.25 cup fresh pineapple chunks

1 tbsp coconut aminos

1 tbsp rice vinegar

1 tbsp tomato paste

1 tsp honey

0.25 tsp sea salt

0.25 tsp black pepper

0.5 cup cooked white rice

1 tbsp green onions

PREPARATION

• 1

  Cut the chicken breast into bite-sized pieces and toss in a bowl with sea salt, black pepper, and arrowroot powder until evenly coated.

• 2

  In a small jar, whisk together the coconut aminos, rice vinegar, tomato paste, and honey to create the sweet and sour sauce.

• 3

  Heat the avocado oil in a large skillet or wok over medium-high heat until shimmering.

• 4

  Add the chicken to the pan and cook for 5-6 minutes, turning occasionally, until the exterior is golden and crispy.

• 5

  Toss in the diced red and green bell peppers along with the pineapple chunks, sautéing for 3 minutes until the vegetables are tender-crisp.

• 6

  Pour the sauce over the mixture and stir constantly for 1-2 minutes until the glaze thickens and coats everything beautifully.

• 7

  Serve the crispy chicken and vegetables over the warm cooked white rice and garnish with fresh green onions.