NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken breast

0.5 cup Pineapple chunks

1 cup Red bell pepper

0.5 cup Red onion

1 tbsp Tomato paste

1 tbsp Coconut aminos

1 tbsp Apple cider vinegar

1 tsp Honey

1 tsp Toasted sesame oil

1 tsp Minced garlic

1 tsp Grated ginger

0.25 tsp Sea salt

0.25 tsp Black pepper

2 cup Cauliflower rice

PREPARATION

• 1

  Whisk the tomato paste, coconut aminos, apple cider vinegar, and honey in a small bowl until smooth to create the sweet and sour sauce base.

• 2

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

• 3

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

• 4

  Add the chicken to the skillet and sear until golden brown and cooked through, then remove the chicken and set it aside on a plate.

• 5

  In the same skillet, add the red onion and bell pepper, sautéing for 3-4 minutes until they are tender-crisp.

• 6

  Stir in the minced garlic and grated ginger, cooking for 1 minute until fragrant.

• 7

  Add the pineapple chunks and the cooked chicken back into the skillet with the vegetables.

• 8

  Pour the prepared sauce over the mixture and toss constantly for 1-2 minutes until the sauce thickens and coats every ingredient.

• 9

  Steam the cauliflower rice in a separate pan or microwave until tender, then serve the chicken mixture immediately over the warm cauliflower rice.