NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

0.5 cup cooked white rice

0.5 cup red bell pepper

0.5 cup fresh pineapple chunks

0.25 cup red onion

0.5 tbsp extra virgin olive oil

2 tbsp coconut aminos

1 tbsp rice vinegar

1 tbsp tomato paste

1 tsp arrowroot powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp garlic, minced

1 tsp ginger, grated

PREPARATION

• 1

  In a small bowl, whisk together the coconut aminos, rice vinegar, tomato paste, minced garlic, grated ginger, and arrowroot powder until smooth.

• 2

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

• 3

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

• 4

  Add the chicken to the skillet and sauté for 5-6 minutes, or until golden brown and cooked through. Remove the chicken from the pan and set aside.

• 5

  In the same skillet, add the chopped bell pepper, red onion, and pineapple chunks. Sauté for 3-4 minutes until the vegetables are tender-crisp.

• 6

  Return the chicken to the skillet and pour the sauce over the mixture.

• 7

  Simmer for 1-2 minutes, stirring constantly, until the sauce thickens and coats the chicken and vegetables in a glossy glaze.

• 8

  Serve the sweet and sour chicken immediately over the warmed cooked white rice.