NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.5 cup Cooked brown rice

0.5 cup Fresh pineapple chunks

1 cup Red bell pepper

0.25 cup Yellow onion

2 tbsp Coconut aminos

1 tbsp Rice vinegar

1 tbsp Tomato paste

1 tsp Toasted sesame oil

1 tsp Arrowroot powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Minced fresh ginger

1 clove Minced garlic

PREPARATION

• 1

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

• 2

  Season the diced chicken breast with the sea salt and black pepper.

• 3

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

• 4

  Add the chicken to the skillet and sauté until golden brown and cooked through, then remove and set aside.

• 5

  In the same skillet, sauté the red bell pepper, yellow onion, minced ginger, and minced garlic until the vegetables are tender-crisp.

• 6

  Stir in the fresh pineapple chunks and the prepared sauce, cooking until the glaze thickens and bubbles.

• 7

  Return the chicken to the skillet and toss to coat everything evenly in the sweet and sour sauce.

• 8

  Serve the chicken and vegetables over the warm cooked brown rice.