NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup fresh pineapple chunks

1 cup bell peppers

0.25 cup red onion

1 cup cauliflower rice

1 tsp avocado oil

1 tbsp tomato paste

2 tbsp apple cider vinegar

2 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

  In a small bowl, whisk together the tomato paste, apple cider vinegar, coconut aminos, honey, grated ginger, and minced garlic to create the sauce glaze.

• 2

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

• 3

  Heat avocado oil in a large skillet over medium-high heat and sear the chicken until golden brown and fully cooked.

• 4

  Remove the chicken from the skillet and set aside; in the same pan, add the chopped bell peppers, red onion, and pineapple chunks.

• 5

  Sauté the vegetables and pineapple for 3-4 minutes until the peppers are tender-crisp.

• 6

  Return the cooked chicken to the skillet and pour the sauce over the mixture, stirring constantly until the glaze thickens and coats all ingredients.

• 7

  In a separate small pan or microwave-safe bowl, lightly steam the cauliflower rice until tender.

• 8

  Plate the cauliflower rice and top with the sweet and sour chicken and pineapple mixture.