NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 tbsp avocado oil

0.5 cup pineapple chunks

0.5 cup red bell pepper

0.5 cup green bell pepper

0.25 cup red onion

2 tbsp tomato paste

2 tbsp coconut aminos

1 tbsp apple cider vinegar

0.5 tbsp honey

1 tsp fresh ginger

1 clove garlic

2 cup cauliflower rice

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Dice the chicken breast into 1-inch cubes and season evenly with sea salt and black pepper.

• 2

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

• 3

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

• 4

  Add the chicken cubes to the skillet and sear for 5-6 minutes, turning occasionally, until golden brown and cooked through; remove chicken and set aside.

• 5

  In the same skillet, add the diced bell peppers, red onion, and pineapple chunks, sautéing for 4 minutes until the vegetables are tender-crisp and the pineapple edges begin to caramelize.

• 6

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

• 7

  Toss everything together for 1-2 minutes until the sauce thickens into a glossy glaze that coats every piece.

• 8

  In a separate small pan, lightly steam or sauté the cauliflower rice with a splash of water for 3 minutes until tender.

• 9

  Plate the cauliflower rice and top with the sweet and sour chicken mixture, serving immediately while hot.