NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tsp avocado oil

0.5 cup red bell pepper

0.25 cup red onion

0.5 cup fresh pineapple chunks

2 tbsp coconut aminos

1 tbsp rice vinegar

1 tbsp tomato paste

1 tsp honey

0.13 tsp sea salt

0.13 tsp black pepper

0.33 cup cooked jasmine rice

1 tsp sesame seeds

PREPARATION

• 1

  Dice the chicken breast into 1-inch bite-sized pieces and season with sea salt and black pepper.

• 2

  In a small bowl, whisk together the coconut aminos, rice vinegar, tomato paste, and honey until smooth to create the sauce.

• 3

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

• 4

  Add the chicken to the skillet and cook for 5-6 minutes until golden brown and cooked through, then remove the chicken and set aside.

• 5

  In the same skillet, add the diced red bell pepper and red onion, sautéing for 3-4 minutes until the vegetables are tender-crisp.

• 6

  Add the fresh pineapple chunks to the skillet and cook for another 2 minutes until they begin to caramelize slightly.

• 7

  Return the chicken to the skillet and pour the sauce over the mixture, tossing everything together for 1-2 minutes until the sauce thickens and coats the ingredients.

• 8

  Serve the sweet and sour chicken over the warm jasmine rice and garnish with sesame seeds.