NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.4 cup cooked jasmine rice

0.25 cup pineapple chunks

0.5 cup red bell pepper

0.25 cup yellow onion

1 tsp avocado oil

1 tbsp coconut aminos

1 tbsp rice vinegar

1 tbsp tomato paste

1 tsp honey

0.25 tsp garlic powder

0.25 tsp ginger powder

0.13 tsp sea salt

0.13 tsp black pepper

PREPARATION

• 1

  Cut the chicken breast into bite-sized cubes and season with garlic powder, ginger powder, sea salt, and black pepper.

• 2

  In a small bowl, whisk together the coconut aminos, rice vinegar, tomato paste, and honey until smooth to create the sauce glaze.

• 3

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

• 4

  Add the chicken to the skillet and cook for 5-6 minutes until golden brown and cooked through, then remove from the pan and set aside.

• 5

  In the same skillet, add the diced bell peppers and onions, sautéing for 3-4 minutes until they begin to soften and caramelize.

• 6

  Stir in the pineapple chunks and the prepared sauce, letting it simmer for 2 minutes until the liquid has thickened and turned glossy.

• 7

  Return the chicken to the skillet, tossing well to coat every piece thoroughly in the vibrant sweet and sour sauce.

• 8

  Serve the chicken and vegetable mixture immediately over the warm jasmine rice.