NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tsp avocado oil

0.5 cup red bell pepper

0.25 cup red onion

0.3 cup pineapple chunks

2 tbsp coconut aminos

1 tbsp rice vinegar

1 tsp honey

1 tsp arrowroot powder

1 clove garlic

0.5 tsp fresh ginger

0.25 cup cooked brown rice

0.13 tsp sea salt

0.13 tsp black pepper

PREPARATION

• 1

  Dice the chicken breast into 1-inch cubes and season with the sea salt and black pepper.

• 2

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

• 3

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

• 4

  Add the chicken cubes to the skillet and cook until golden brown and fully cooked through, about 5 to 7 minutes.

• 5

  Remove the chicken from the skillet and set it aside on a plate.

• 6

  In the same skillet, add the diced red bell pepper, red onion, minced garlic, and grated ginger, sautéing until the vegetables are crisp-tender.

• 7

  Stir in the pineapple chunks and cook for another 60 seconds until they are warmed through.

• 8

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

• 9

  Toss everything together for 1 to 2 minutes until the sauce thickens and creates a glossy coating over the ingredients.

• 10

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