NUTRITION

SERVINGS

INGREDIENTS

6 oz chicken breast

1 cup red bell pepper

0.5 cup fresh pineapple

0.25 cup red onion

0.5 cup cooked brown rice

1 tbsp tomato puree

1 tbsp apple cider vinegar

1 tsp honey

1 tbsp coconut aminos

1 tsp toasted sesame oil

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp garlic powder

0.5 tsp ginger powder

PREPARATION

• 1

  Cut the chicken breast into 1-inch bite-sized cubes and season with sea salt, black pepper, garlic powder, and ginger powder.

• 2

  In a small bowl, whisk together the tomato puree, apple cider vinegar, honey, and coconut aminos to create the sweet and sour sauce.

• 3

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

• 4

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

• 5

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

• 6

  Stir in the fresh pineapple chunks and the prepared sauce, tossing everything together for 2 minutes until the sauce thickens and coats the ingredients.

• 7

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