NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.5 cup Fresh pineapple

0.5 cup Red bell pepper

0.5 cup Green bell pepper

0.25 cup Red onion

0.5 tbsp Avocado oil

2 tbsp Coconut aminos

1 tbsp Apple cider vinegar

0.5 tbsp Honey

1 tbsp Tomato paste

1 tsp Fresh ginger

1 clove Garlic

1 cup Cauliflower rice

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Dice the chicken breast into 1-inch cubes and season evenly with sea salt and black pepper.

• 2

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

• 3

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

• 4

  Add the seasoned chicken cubes to the skillet and sauté until they are golden brown and cooked through, approximately 5 to 7 minutes.

• 5

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

• 6

  In the same skillet, add the diced red and green bell peppers along with the red onion, and sauté for 3 to 4 minutes until tender-crisp.

• 7

  Stir in the fresh pineapple chunks and cook for an additional 2 minutes until they begin to soften and slightly caramelize.

• 8

  Return the cooked chicken to the skillet and pour the prepared sauce over the chicken and vegetable mixture.

• 9

  Toss everything together for 1 to 2 minutes until the sauce has thickened slightly and coats all ingredients thoroughly.

• 10

  Serve the sweet and sour chicken immediately over a bed of steamed cauliflower rice.