NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 tsp sesame oil

0.5 cup diced red bell pepper

0.5 cup diced green bell pepper

0.25 cup diced red onion

0.5 cup fresh pineapple chunks

2 tbsp coconut aminos

1 tbsp apple cider vinegar

1 tbsp tomato paste

1 tsp minced fresh ginger

1 clove minced garlic

1 tsp arrowroot powder

1.5 cup cauliflower rice

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  In a small bowl, whisk together the coconut aminos, apple cider vinegar, tomato paste, minced ginger, minced garlic, and arrowroot powder until smooth.

• 3

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

• 4

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

• 5

  Remove the chicken from the skillet and set aside.

• 6

  Add the diced red bell pepper, green bell pepper, and red onion to the same skillet, cooking for 3-4 minutes until tender-crisp.

• 7

  Stir in the fresh pineapple chunks and cook for 1 minute more.

• 8

  Return the chicken to the skillet and pour in the whisked sauce mixture.

• 9

  Toss everything together constantly for 1-2 minutes until the sauce is thick, glossy, and coats the chicken and vegetables.

• 10

  Serve the sweet and sour chicken immediately over the steamed cauliflower rice.