NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup pineapple chunks

1 cup bell pepper

0.25 cup red onion

1 tsp avocado oil

2 tbsp coconut aminos

1 tbsp rice vinegar

1 tbsp tomato paste

1 tsp honey

1 tsp fresh ginger

1 clove garlic

1 cup cauliflower rice

0.13 tsp sea salt

0.13 tsp black pepper

PREPARATION

• 1

  Dice the chicken breast into bite-sized pieces and season with sea salt and black pepper.

• 2

  In a small bowl, whisk together the coconut aminos, rice vinegar, tomato paste, honey, 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 chicken to the skillet and cook until browned and cooked through, approximately 5 to 7 minutes.

• 5

  Remove the chicken from the pan and set aside, then add the diced bell peppers and red onion to the same skillet.

• 6

  Sauté the vegetables for 3 to 4 minutes until they are tender-crisp.

• 7

  Stir in the pineapple chunks and the prepared sauce, then return the chicken to the skillet.

• 8

  Toss all ingredients together for 2 minutes until the sauce thickens and evenly coats the chicken and vegetables.

• 9

  Steam the cauliflower rice in a separate pan or microwave until tender.

• 10

  Serve the sweet and sour chicken immediately over the warm cauliflower rice.