NUTRITION

SERVINGS

INGREDIENTS

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

1 tbsp Rice vinegar

1 tbsp Tomato paste

1 tsp Raw honey

1 tsp Fresh ginger

1 clove Garlic

1 cup Cauliflower rice

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, honey, minced ginger, and minced garlic to create the sauce.

• 2

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

• 3

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

• 4

  Add the chicken to the skillet and sauté until golden brown and cooked through, approximately 6 minutes.

• 5

  Remove the cooked chicken from the skillet and set it aside on a plate.

• 6

  Add the bell peppers, red onion, and pineapple chunks to the same skillet, sautéing for 4 minutes until the vegetables are tender yet crisp.

• 7

  Return the chicken to the skillet and pour the prepared sauce over the mixture.

• 8

  Stir constantly for 2 minutes until the sauce reduces and coats the chicken and vegetables in a glossy glaze.

• 9

  Steam the cauliflower rice in a separate pan or microwave until tender and hot.

• 10

  Divide the cauliflower rice into bowls and top with the sweet and sour chicken mixture.