NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 cup cooked brown rice

0.5 cup fresh pineapple chunks

0.5 cup red bell pepper

0.5 cup green bell pepper

0.25 cup yellow onion

1 tsp avocado oil

2 tbsp coconut aminos

1 tbsp rice vinegar

0.5 tbsp honey

1 tbsp tomato paste

1 tsp arrowroot powder

0.25 tsp sea salt

0.25 tsp black pepper

1 clove garlic

PREPARATION

• 1

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

• 2

  Season the diced chicken breast with sea salt and black pepper.

• 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 golden brown and no longer pink in the center, then transfer to a plate.

• 5

  In the same skillet, add the bell peppers, onion, and minced garlic, sautéing for 3-4 minutes until the vegetables are tender-crisp.

• 6

  Stir in the pineapple chunks and return the cooked chicken to the pan.

• 7

  Pour the prepared sauce over the chicken and vegetables, stirring constantly for 1-2 minutes until the glaze is thickened and glossy.

• 8

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