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 red onion

0.25 cup cooked brown rice

1 tbsp coconut aminos

1 tbsp apple cider vinegar

1 tsp honey

1 tsp fresh ginger

1 clove garlic

1 tsp avocado oil

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  In a small bowl, whisk together the coconut aminos, apple cider vinegar, honey, grated fresh ginger, and minced garlic to create the sweet and sour sauce.

• 2

  Season the diced chicken breast evenly with the sea salt and black pepper.

• 3

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

• 4

  Add the chicken to the skillet and cook for 5-6 minutes, stirring occasionally, until golden brown and cooked through.

• 5

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

• 6

  Stir in the pineapple chunks and pour the prepared sauce over the mixture.

• 7

  Toss everything together for 2 minutes until the sauce has thickened slightly and coats the chicken and vegetables.

• 8

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