NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

0.5 tbsp avocado oil

0.5 cup fresh pineapple

0.5 cup red bell pepper

0.5 cup green bell pepper

0.25 cup red onion

1 tbsp tomato paste

1 tbsp honey

1 tbsp tamari

1 tbsp apple cider vinegar

1 tsp fresh ginger

1 clove garlic

1 cup cauliflower rice

0.13 tsp sea salt

0.13 tsp black pepper

PREPARATION

• 1

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

• 2

  In a small mixing bowl, whisk together the tomato paste, honey, tamari, apple cider vinegar, minced ginger, and minced garlic until smooth.

• 3

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

• 4

  Add the chicken cubes to the skillet and sauté until golden brown and cooked through, approximately 6 minutes.

• 5

  Remove the chicken from the skillet and set aside on a plate.

• 6

  In the same skillet, add the diced red onion and bell peppers, sautéing for 3-4 minutes until they begin to soften but remain crisp.

• 7

  Stir in the fresh pineapple chunks and cook for another 2 minutes to allow them to caramelize slightly.

• 8

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

• 9

  Toss everything together and simmer for 2 minutes until the sauce has thickened and coats the ingredients.

• 10

  Steam or sauté the cauliflower rice in a separate pan until tender.

• 11

  Serve the sweet and sour chicken immediately over the warm cauliflower rice.