NUTRITION

SERVINGS

INGREDIENTS

6 oz chicken breast

0.5 cup cooked brown rice

0.5 cup fresh pineapple chunks

0.5 cup red bell pepper

0.25 cup red onion

1 tbsp coconut aminos

1 tbsp apple cider vinegar

1 tsp honey

1 tsp tomato paste

1 tsp toasted sesame oil

0.5 tsp arrowroot powder

0.25 tsp garlic powder

0.25 tsp ginger powder

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  In a small bowl, whisk together the coconut aminos, apple cider vinegar, honey, tomato paste, arrowroot powder, garlic powder, and ginger powder until smooth.

• 2

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

• 3

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

• 4

  Add the chicken to the skillet and cook, stirring occasionally, until golden brown and cooked through, about 6 to 8 minutes.

• 5

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

• 6

  In the same skillet, add the diced red bell pepper, red onion, and pineapple chunks.

• 7

  Sauté for 3 to 4 minutes until the vegetables are tender-crisp and the pineapple begins to caramelize at the edges.

• 8

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

• 9

  Stir constantly for 1 to 2 minutes until the sauce thickens and creates a glossy glaze over the chicken and vegetables.

• 10

  Serve the sweet and sour chicken immediately over the warm cooked brown rice.