NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup cooked brown rice

0.5 cup pineapple chunks

0.5 cup red bell pepper

0.25 cup red onion

1 tsp avocado oil

2 tbsp coconut aminos

1 tbsp rice vinegar

1 tsp honey

1 tsp arrowroot powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh ginger

1 clove garlic

PREPARATION

• 1

  In a small bowl, whisk together the coconut aminos, rice vinegar, honey, and arrowroot powder until smooth to create the sauce.

• 2

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

• 3

  Heat the avocado oil in a large skillet over medium-high heat. Add the chicken and sear until golden brown and cooked through, about 5-7 minutes.

• 4

  Remove the chicken from the skillet and set aside. In the same pan, add the bell peppers, red onion, and pineapple chunks.

• 5

  Sauté the vegetables and pineapple for 3-4 minutes until the peppers are tender-crisp and the pineapple begins to caramelize.

• 6

  Stir in the minced garlic and grated fresh ginger, cooking for 60 seconds until highly fragrant.

• 7

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

• 8

  Toss everything together for 1-2 minutes until the sauce thickens into a glossy glaze that coats the chicken and vegetables.

• 9

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