NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 tsp avocado oil

1 cup bell peppers

0.25 cup pineapple chunks

0.5 cup snap peas

0.25 cup cooked brown rice

1 tbsp coconut aminos

1 tbsp tomato paste

1 tbsp apple cider vinegar

1 tsp honey

0.5 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  In a small bowl, whisk together the coconut aminos, tomato paste, apple cider vinegar, honey, and garlic powder until the glaze is completely smooth.

• 2

  Cut the chicken breast into uniform 1-inch bite-sized pieces and season them evenly with the sea salt and black pepper.

• 3

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

• 4

  Add the chicken pieces to the skillet in a single layer and cook for 5-6 minutes, stirring occasionally, until they are golden brown and cooked through.

• 5

  Toss in the sliced bell peppers and snap peas, sautéing for about 3-4 minutes until the vegetables are tender-crisp and vibrant.

• 6

  Stir in the pineapple chunks and the prepared sauce, tossing everything together to ensure the chicken and vegetables are well-coated.

• 7

  Allow the mixture to simmer for 1-2 minutes until the sauce thickens slightly and creates a glossy glaze.

• 8

  Serve the sweet and sour stir-fry immediately over the warm cooked brown rice for a complete, balanced meal.