NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.5 tbsp Avocado oil

0.5 cup Red bell pepper

0.5 cup Green bell pepper

0.25 cup Red onion

0.5 cup Fresh pineapple chunks

2 tbsp Coconut aminos

1 tbsp Rice vinegar

1 tbsp Tomato paste

1 tsp Raw honey

0.25 tsp Garlic powder

0.25 tsp Ground ginger

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 cup Cooked brown rice

PREPARATION

• 1

  Cut the chicken breast into 1-inch cubes and season evenly with sea salt, black pepper, garlic powder, and ground ginger.

• 2

  In a small mixing bowl, whisk together the coconut aminos, rice vinegar, tomato paste, and raw honey until the sauce is smooth.

• 3

  Heat the avocado oil in a large non-stick skillet or wok over medium-high heat.

• 4

  Add the chicken cubes to the skillet and sauté for 6-8 minutes, turning occasionally, until golden brown and cooked through.

• 5

  Remove the chicken from the skillet and set aside on a plate.

• 6

  Add the chopped red bell pepper, green bell pepper, and red onion to the same skillet, sautéing for 3-4 minutes until they are tender-crisp.

• 7

  Stir in the fresh pineapple chunks and the prepared sauce, allowing the mixture to simmer for 2 minutes until it begins to thicken and coat the vegetables.

• 8

  Return the cooked chicken to the skillet and toss everything together for 1 minute to ensure the chicken is well-coated and heated through.

• 9

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