NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 cup cooked white rice

0.5 cup pineapple chunks

0.5 cup red bell pepper

0.5 cup green bell pepper

0.25 cup yellow onion

1 tsp sesame oil

2 tbsp coconut aminos

1 tbsp rice vinegar

1 tbsp tomato paste

1 tsp honey

1 tsp arrowroot powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh ginger

1 clove garlic

PREPARATION

• 1

  Prepare the sauce by whisking together the coconut aminos, rice vinegar, tomato paste, honey, and arrowroot powder in a small bowl until smooth.

• 2

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

• 3

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

• 4

  Add the chicken to the skillet and sauté for 5-7 minutes until golden brown and cooked through, then remove the chicken and set it aside on a plate.

• 5

  In the same skillet, add the diced onion, red and green bell peppers, minced ginger, and minced garlic, sautéing for 3-4 minutes until the vegetables are tender-crisp.

• 6

  Stir in the pineapple chunks and the prepared sauce, simmering for 1-2 minutes until the glaze begins to thicken.

• 7

  Return the cooked chicken to the pan, tossing thoroughly to coat every piece in the sweet and sour sauce.

• 8

  Serve the chicken and vegetable mixture immediately over the warm cooked white rice.