NUTRITION

SERVINGS

INGREDIENTS

5 ounce chicken breast

0.5 cup cooked jasmine rice

1 large egg

0.5 cup red bell pepper

0.25 cup red onion

0.25 cup pineapple chunks

1 tsp avocado oil

0.5 tsp toasted sesame oil

1 tbsp coconut aminos

1 tbsp rice vinegar

2 tbsp pineapple juice

0.5 tsp arrowroot powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp green onion

PREPARATION

• 1

  Whisk pineapple juice, rice vinegar, coconut aminos, and arrowroot powder in a small bowl until smooth to create the glaze.

• 2

  Heat avocado oil in a large skillet over medium-high heat and sauté the diced chicken seasoned with salt and pepper until golden and cooked through.

• 3

  Add the bell pepper, red onion, and pineapple chunks to the skillet, cooking for 3-4 minutes until the vegetables are tender-crisp.

• 4

  Pour the pineapple glaze over the chicken mixture and stir constantly until the sauce thickens into a glossy coating.

• 5

  In a separate non-stick pan, heat sesame oil, scramble the egg, then fold in the cooked rice and green onions until well combined and heated through.

• 6

  Portion the savory egg-fried rice onto a plate and top with the vibrant sweet and sour chicken.