NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup pineapple chunks

0.5 cup red bell pepper

0.5 cup green bell pepper

0.5 cup jasmine rice

2 tbsp coconut aminos

1 tbsp rice vinegar

1 tsp honey

1 tsp arrowroot starch

1 tsp sesame oil

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp ginger

1 clove garlic

PREPARATION

• 1

  In a small bowl, whisk together the coconut aminos, rice vinegar, honey, arrowroot starch, grated ginger, and minced garlic to create the glaze.

• 2

  Heat the sesame oil in a large skillet over medium-high heat.

• 3

  Season the diced chicken breast with sea salt and black pepper, then add to the skillet.

• 4

  Cook the chicken for 5-6 minutes until golden brown and cooked through, then remove from the pan and set aside.

• 5

  In the same skillet, add the chopped red and green bell peppers along with the pineapple chunks, sautéing for 3-4 minutes until the peppers are tender-crisp.

• 6

  Return the chicken to the skillet and pour the prepared glaze over the mixture.

• 7

  Simmer for 1-2 minutes until the sauce thickens and becomes glossy, coating all the ingredients evenly.

• 8

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