NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

0.5 tbsp avocado oil

1 cup red bell pepper

0.5 cup fresh pineapple

0.25 cup red onion

1.5 cup cauliflower rice

2 tbsp coconut aminos

1 tbsp apple cider vinegar

1 tbsp tomato paste

0.5 tsp honey

1 tsp fresh ginger

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp sesame seeds

1 tbsp green onion

PREPARATION

• 1

  In a small mixing bowl, whisk together the coconut aminos, apple cider vinegar, tomato paste, honey, minced ginger, and minced garlic to create the sauce.

• 2

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

• 3

  Heat the avocado oil in a large skillet or wok over medium-high heat.

• 4

  Add the chicken to the skillet and sear for 5-6 minutes, stirring occasionally, until golden brown and cooked through. Remove chicken from the pan and set aside.

• 5

  In the same skillet, add the chopped bell pepper, red onion, and pineapple chunks. Sauté for 3-4 minutes until the vegetables are tender-crisp and the pineapple begins to caramelize.

• 6

  Return the chicken to the skillet and pour the prepared sauce over the mixture. Toss well to coat and simmer for 2 minutes until the sauce thickens into a glossy glaze.

• 7

  While the chicken finishes, steam the cauliflower rice in a separate pan or microwave until tender.

• 8

  Serve the sweet and sour chicken over the cauliflower rice and garnish with sesame seeds and sliced green onions.