NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

0.5 cup pineapple chunks

0.5 cup red bell pepper

0.5 cup green bell pepper

0.25 cup red onion

0.5 cup white rice

1 tsp avocado oil

2 tbsp coconut aminos

1 tbsp apple cider vinegar

1 tsp honey

0.5 tsp arrowroot powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh ginger

1 clove garlic

PREPARATION

• 1

  Cube the chicken breast into bite-sized pieces and season evenly with sea salt and black pepper.

• 2

  In a small bowl, whisk together the coconut aminos, apple cider vinegar, honey, minced ginger, minced garlic, and arrowroot powder until smooth.

• 3

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

• 4

  Add the chicken to the skillet and sauté for 5-7 minutes until golden brown and cooked through, then remove and set aside.

• 5

  In the same skillet, add the sliced bell peppers, red onion, and pineapple chunks, sautéing for 3-4 minutes until the vegetables are tender-crisp.

• 6

  Return the cooked chicken to the skillet and pour the prepared sauce over the chicken and vegetable mixture.

• 7

  Stir constantly for 1-2 minutes until the sauce thickens and forms a glossy glaze that coats all ingredients.

• 8

  Serve the sweet and sour chicken immediately over the warm cooked white rice.