NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup cooked brown rice

0.5 cup pineapple chunks

0.5 cup red bell pepper

0.25 cup red onion

1 tsp sesame oil

2 tbsp coconut aminos

1 tbsp apple cider vinegar

1 tsp honey

1 tsp arrowroot powder

0.25 tsp garlic powder

0.25 tsp ground ginger

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Dice the chicken breast into bite-sized pieces and season evenly with sea salt, black pepper, garlic powder, and ground ginger.

• 2

  In a small bowl, whisk together the coconut aminos, apple cider vinegar, honey, and arrowroot powder until the powder is fully dissolved.

• 3

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

• 4

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

• 5

  In the same skillet, add the diced bell peppers and red onion, sautéing for 3-4 minutes until they are tender yet still crisp.

• 6

  Return the cooked chicken to the skillet along with the pineapple chunks.

• 7

  Pour the prepared sauce over the chicken and vegetables, stirring constantly for 1-2 minutes until the glaze thickens and becomes glossy.

• 8

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