NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tsp avocado oil

0.5 cup fresh pineapple chunks

1 cup red bell pepper

0.25 cup red onion

1 tbsp tomato paste

1 tbsp apple cider vinegar

1 tsp honey

1 tbsp coconut aminos

1 tsp arrowroot powder

1 tsp fresh ginger

1 clove garlic

0.5 cup cooked jasmine rice

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  In a small bowl, whisk together the tomato paste, apple cider vinegar, honey, coconut aminos, and arrowroot powder until smooth.

• 2

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

• 3

  Season the chicken breast with sea salt and black pepper, then add to the skillet and cook until golden brown and cooked through.

• 4

  Remove the chicken from the pan and set aside; add the red bell pepper, red onion, fresh ginger, and minced garlic to the same skillet.

• 5

  Sauté the vegetables until tender-crisp, then stir in the fresh pineapple chunks.

• 6

  Pour the prepared sauce into the skillet, stirring constantly until the sauce thickens and becomes glossy.

• 7

  Return the cooked chicken to the pan and toss to coat thoroughly in the sauce.

• 8

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