NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 tsp Avocado oil

1 cup Red bell pepper

0.25 cup Red onion

0.5 cup Fresh pineapple

0.5 cup Cooked brown rice

1 tbsp Coconut aminos

1 tbsp Rice vinegar

1 tbsp Tomato paste

1 tsp Honey

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Sesame seeds

PREPARATION

• 1

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

• 2

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

• 3

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

• 4

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

• 5

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

• 6

  Add the fresh pineapple chunks and the prepared sauce to the skillet, stirring to combine.

• 7

  Return the chicken to the pan and toss everything together for 1-2 minutes until the sauce has thickened and glazed the ingredients.

• 8

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