NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.5 cup Cooked brown rice

0.5 tbsp Extra virgin olive oil

0.5 cup Fresh pineapple chunks

0.5 cup Red bell pepper

0.5 cup Green bell pepper

0.25 cup Red onion

2 tbsp Coconut aminos

1 tbsp Apple cider vinegar

1 tbsp Tomato paste

1 tsp Honey

1 tsp Arrowroot powder

0.25 tsp Garlic powder

0.25 tsp Ground ginger

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  In a small bowl, whisk together the coconut aminos, apple cider vinegar, tomato paste, honey, arrowroot powder, garlic powder, and ground ginger until smooth to create the sauce.

• 2

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

• 3

  Heat the olive oil in a large skillet over medium-high heat and sear the chicken until golden brown and cooked through, then remove the chicken from the pan and set aside.

• 4

  In the same skillet, add the chopped red onion, bell peppers, and pineapple chunks, sautéing for 4-5 minutes until the vegetables are tender-crisp and the pineapple begins to caramelize.

• 5

  Return the cooked chicken to the skillet and pour the prepared sauce over the mixture, stirring constantly for 1-2 minutes until the glaze thickens and coats the ingredients.

• 6

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