NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup brown rice

1 cup cauliflower rice

0.5 cup red bell pepper

0.5 cup fresh pineapple

0.25 cup yellow onion

1 tbsp coconut aminos

1 tbsp rice vinegar

1 tsp honey

1 tsp arrowroot powder

1 tsp sesame oil

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh ginger

1 clove garlic

PREPARATION

• 1

  Cook the brown rice according to package instructions and set aside.

• 2

  In a small bowl, whisk together the coconut aminos, rice vinegar, honey, and arrowroot powder to create the sweet and sour sauce.

• 3

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

• 4

  Season the diced chicken breast with sea salt and black pepper, then sear in the skillet until golden and cooked through.

• 5

  Remove the chicken from the pan and add the diced bell peppers, yellow onions, minced garlic, and grated ginger.

• 6

  Sauté the vegetables for 3-4 minutes until tender-crisp, then stir in the cauliflower rice and fresh pineapple chunks.

• 7

  Return the chicken to the skillet and pour the prepared sauce over the mixture, stirring constantly until the glaze thickens and coats everything evenly.

• 8

  Serve the sweet and sour chicken over a base of the cooked brown rice.