NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

0.5 tbsp avocado oil

1 cup red bell pepper

0.5 cup fresh pineapple chunks

0.5 cup snap peas

0.25 cup cooked brown rice

2 tbsp coconut aminos

1 tbsp rice vinegar

1 tbsp tomato paste

1 tsp fresh ginger

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  Cut the chicken breast into bite-sized pieces and season evenly 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 cook for 5-6 minutes, stirring occasionally, until golden brown and cooked through.

• 5

  Add the chopped red bell pepper and snap peas to the skillet, sautéing for 3-4 minutes until the vegetables are tender-crisp.

• 6

  Stir in the fresh pineapple chunks and pour the prepared sauce over the chicken and vegetables.

• 7

  Toss everything together and simmer for 1-2 minutes until the sauce has thickened and glazed the ingredients.

• 8

  Serve the sweet and sour chicken immediately over a base of warm, cooked brown rice.