NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

0.25 cup pineapple chunks

0.5 cup red bell pepper

0.5 cup green bell pepper

0.25 cup red onion

0.5 tsp avocado oil

0.25 cup cooked jasmine rice

2 tbsp coconut aminos

1 tbsp apple cider vinegar

1 tsp fresh ginger

1 clove garlic

1 tsp arrowroot powder

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  In a small bowl, whisk together the coconut aminos, apple cider vinegar, minced ginger, minced garlic, and arrowroot powder to create the glaze.

• 2

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

• 3

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

• 4

  Add the chicken to the skillet and sear until golden brown and cooked through, approximately 5 to 7 minutes, then remove and set aside.

• 5

  In the same skillet, add the chopped bell peppers and red onion, sautéing for 3 to 4 minutes until they are tender yet still crisp.

• 6

  Return the cooked chicken and the pineapple chunks to the skillet with the vegetables.

• 7

  Pour the prepared glaze over the mixture and stir constantly for 1 to 2 minutes until the sauce thickens and coats every piece.

• 8

  Serve the sweet and sour chicken immediately over a bed of warm jasmine rice.