NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup cooked brown rice

0.5 cup pineapple chunks

0.5 cup red bell pepper

0.5 cup green bell pepper

0.25 cup red onion

1 tsp sesame oil

1 tbsp coconut aminos

1 tbsp rice vinegar

1 tsp honey

0.25 tsp ground ginger

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

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

• 3

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

• 4

  Add the diced red bell pepper, green bell pepper, and red onion to the skillet, sautéing for 3-4 minutes until the vegetables are tender-crisp.

• 5

  In a small bowl, whisk together the coconut aminos, rice vinegar, honey, minced garlic, and ground ginger to create the sauce.

• 6

  Pour the sauce into the skillet and add the pineapple chunks, stirring well to coat all ingredients.

• 7

  Simmer for 2 minutes until the sauce thickens slightly and the pineapple is heated through.

• 8

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