NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup pineapple chunks

0.5 cup red bell pepper

0.5 cup green bell pepper

0.25 cup yellow onion

1 tsp avocado oil

0.5 cup cooked white rice

2 tbsp tomato paste

1 tbsp apple cider vinegar

1 tbsp coconut aminos

1 tsp honey

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 tomato paste, apple cider vinegar, coconut aminos, honey, minced fresh ginger, and minced garlic to create the glaze.

• 3

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

• 4

  Add the chicken to the skillet and sear until golden brown and fully cooked, then remove the chicken and set it aside.

• 5

  In the same skillet, add the diced red and green bell peppers and the yellow onion, sautéing for 3-4 minutes until tender-crisp.

• 6

  Stir in the pineapple chunks and the prepared glaze, then return the chicken to the skillet.

• 7

  Toss all ingredients together for 2 minutes until the sauce has thickened and coated everything beautifully.

• 8

  Serve the sweet and sour chicken immediately over the warm cooked white rice.