NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Chicken breast

0.5 tbsp Avocado oil

0.5 cup Red bell pepper

0.5 cup Green bell pepper

0.5 cup Fresh pineapple

0.25 cup Red onion

2 tbsp Coconut aminos

1 tbsp Rice vinegar

1 tsp Tomato paste

1 tsp Fresh ginger

1 clove Garlic

0.5 cup Cooked brown rice

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

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

• 2

  In a small glass bowl, whisk together the coconut aminos, rice vinegar, tomato paste, minced ginger, and minced garlic to create the sauce.

• 3

  Heat the avocado oil in a large skillet or wok over medium-high heat until shimmering.

• 4

  Add the chicken cubes to the skillet and cook for 5-6 minutes, stirring occasionally, until golden brown and cooked through.

• 5

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

• 6

  In the same skillet, add the diced red and green bell peppers along with the red onion, sautéing for 3-4 minutes until slightly softened.

• 7

  Stir in the fresh pineapple chunks and pour the prepared sauce over the vegetables.

• 8

  Bring the sauce to a light simmer for 2 minutes, then return the chicken to the skillet, tossing well to coat everything in the glaze.

• 9

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