NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup cooked brown rice

0.5 cup fresh pineapple chunks

0.5 cup red bell pepper

0.5 cup green bell pepper

0.25 cup red onion

1 tbsp tomato paste

1 tbsp apple cider vinegar

1 tbsp tamari

1 tsp honey

0.5 tsp sesame oil

0.25 tsp garlic powder

0.25 tsp ginger powder

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

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

• 3

  Heat the sesame oil in a large non-stick skillet or wok over medium-high heat.

• 4

  Add the chicken to the skillet and cook for 5-6 minutes, stirring occasionally, until golden brown and cooked through.

• 5

  Add the chopped red onion and bell peppers to the skillet, sautéing for 3-4 minutes until they are crisp-tender.

• 6

  Stir in the fresh pineapple chunks and the prepared sauce, tossing to coat all ingredients thoroughly.

• 7

  Simmer for 1-2 minutes until the sauce has thickened and glazed the chicken and vegetables.

• 8

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