NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

0.5 cup cooked brown rice

0.5 cup fresh pineapple chunks

0.5 cup red bell pepper

0.5 cup green bell pepper

0.25 cup red onion

1 tsp avocado oil

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 fresh ginger

1 clove garlic

PREPARATION

• 1

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

• 2

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

• 3

  Heat avocado oil in a large skillet over medium-high heat. Add the chicken and sear until golden brown and cooked through, about 5-7 minutes.

• 4

  Remove chicken from the pan and set aside. In the same skillet, add the chopped red and green bell peppers and red onion, sautéing for 3-4 minutes until crisp-tender.

• 5

  Add the pineapple chunks and the prepared sauce to the skillet. Stir well to coat the vegetables and simmer for 2 minutes until the sauce thickens slightly.

• 6

  Return the chicken to the skillet and toss everything together until well combined and heated through.

• 7

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