NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.5 cup Pineapple chunks

0.5 cup Red bell pepper

0.5 cup Green bell pepper

0.25 cup Red onion

0.33 cup Cooked jasmine rice

2 tbsp Coconut aminos

1 tbsp Apple cider vinegar

1 tsp Honey

0.5 tsp Fresh ginger

1 clove Garlic

0.5 tsp Arrowroot powder

0.5 tsp Avocado oil

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, minced ginger, minced garlic, and arrowroot powder until smooth.

• 2

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

• 3

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

• 4

  Add the chicken to the skillet and sauté for 5-6 minutes until golden brown and cooked through, then remove from the pan and set aside.

• 5

  In the same skillet, add the diced bell peppers and red onion, sautéing for 3-4 minutes until they are slightly softened but still vibrant.

• 6

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

• 7

  Pour the sauce mixture over the ingredients and stir constantly for 1-2 minutes until the glaze thickens and coats everything beautifully.

• 8

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