YOUR SOLIN GENERATED RECIPE
Sweet and Sour Chicken with Pineapple
Sautéed chicken breast and vibrant bell peppers tossed in a tangy pineapple glaze, served over fluffy cauliflower rice for a bright and zesty meal.
INGREDIENTS
5 oz chicken breast
1 tbsp avocado oil
0.5 cup red bell pepper
0.5 cup green bell pepper
0.25 cup yellow onion
0.5 cup fresh pineapple chunks
1 cup cauliflower rice
2 tbsp coconut aminos
1 tbsp apple cider vinegar
1 tbsp tomato paste
0.5 tbsp maple syrup
0.25 tsp garlic powder
0.25 tsp ground ginger
0.25 tsp sea salt
0.25 tsp black pepper
PREPARATION
Cut the chicken breast into 1-inch cubes and season with sea salt, black pepper, garlic powder, and ground ginger.
In a small bowl, whisk together the coconut aminos, apple cider vinegar, tomato paste, and maple syrup to create the sauce glaze.
Heat the avocado oil in a large skillet over medium-high heat and sear the chicken until golden brown and cooked through.
Remove the chicken from the pan and add the diced peppers, onion, and pineapple chunks, sautéing until the vegetables are tender-crisp.
Return the chicken to the pan and pour the sauce over the mixture, stirring constantly until the glaze thickens and coats everything evenly.
Steam or sauté the cauliflower rice in a separate pan until tender, then serve the sweet and sour chicken over the warm base.