NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

0.5 cup fresh pineapple chunks

0.5 cup red bell pepper

0.5 cup green bell pepper

0.25 cup red onion

0.5 tbsp avocado oil

2 tbsp coconut aminos

2 tbsp rice vinegar

1 tbsp tomato paste

1 tsp honey

1 tsp fresh ginger

1 tsp garlic

1 cup cauliflower rice

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

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

• 3

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

• 4

  Add chicken to the skillet and cook until golden brown and cooked through, about 6-8 minutes, then remove and set aside.

• 5

  In the same skillet, add the sliced bell peppers, red onion, and pineapple chunks, sautéing for 4-5 minutes until the vegetables are tender-crisp.

• 6

  Return the chicken to the skillet and pour the sauce over the mixture, stirring constantly until the sauce thickens and coats everything evenly.

• 7

  In a separate pan or microwave, steam the cauliflower rice until tender.

• 8

  Serve the sweet and sour chicken immediately over the warm cauliflower rice.