NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.5 cup Fresh pineapple chunks

0.5 cup Red bell pepper

0.5 cup Green bell pepper

0.25 cup Red onion

0.5 cup Cooked white rice

1 tsp Avocado oil

2 tbsp Coconut aminos

1 tbsp Rice vinegar

1 tbsp Tomato paste

1 tsp Fresh ginger

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

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

• 2

  In a small bowl, whisk together the coconut aminos, rice vinegar, tomato paste, minced fresh ginger, and minced garlic to create the glaze.

• 3

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

• 4

  Add the chicken to the skillet and sauté until golden brown and cooked through, approximately 6 to 8 minutes.

• 5

  Remove the chicken from the pan and set aside, then add the sliced bell peppers, red onion, and pineapple chunks.

• 6

  Cook the vegetables and fruit for 3 to 4 minutes until the peppers are crisp-tender and the pineapple is slightly caramelized.

• 7

  Return the chicken to the skillet and pour the sauce over the mixture, tossing constantly until the glaze thickens and coats every piece.

• 8

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