NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 cup brown rice

0.5 cup pineapple chunks

0.5 cup red bell pepper

0.5 cup green bell pepper

0.25 cup yellow onion

2 tbsp coconut aminos

1 tbsp rice vinegar

1 tbsp tomato paste

1 tsp arrowroot powder

1 tsp avocado oil

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh ginger

1 clove garlic

PREPARATION

• 1

  Cook the brown rice according to package instructions and set aside.

• 2

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

• 3

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

• 4

  Heat the avocado oil in a large skillet over medium-high heat. Add the chicken and cook until browned and cooked through, then remove from the pan.

• 5

  In the same skillet, add the sliced bell peppers, onion, minced ginger, and minced garlic. Sauté for 3-4 minutes until the vegetables are tender-crisp.

• 6

  Return the chicken to the skillet and add the pineapple chunks.

• 7

  Pour the sauce over the mixture and stir constantly for 1-2 minutes until the sauce thickens and coats everything evenly.

• 8

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