NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup fresh pineapple chunks

0.5 cup red bell pepper

0.5 cup green bell pepper

0.25 cup red onion

0.5 cup cooked brown rice

2 tbsp coconut aminos

1 tbsp rice vinegar

1 tsp honey

1 tsp arrowroot powder

1 tsp avocado oil

1 clove garlic

1 tsp fresh ginger

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  In a small bowl, whisk together the coconut aminos, rice vinegar, honey, and arrowroot powder until the mixture is smooth and the powder is fully dissolved.

• 2

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

• 3

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

• 4

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

• 5

  Add the red bell pepper, green bell pepper, red onion, minced garlic, and grated ginger to the pan.

• 6

  Sauté the vegetables for 3-4 minutes until they are tender yet still retain a slight crunch.

• 7

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

• 8

  Toss everything together for 1-2 minutes until the glaze thickens and beautifully coats the chicken and vegetables.

• 9

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