NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup cooked brown rice

0.5 cup fresh pineapple chunks

0.5 cup red bell pepper

0.5 cup green bell pepper

0.25 cup red onion

1 tsp avocado oil

2 tbsp coconut aminos

1 tbsp apple cider vinegar

1 tsp raw honey

1 tsp arrowroot starch

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh ginger

1 clove garlic

PREPARATION

• 1

  In a small bowl, whisk together the coconut aminos, apple cider vinegar, honey, arrowroot starch, minced ginger, and minced garlic to create the glaze.

• 2

  Cut the chicken breast into bite-sized pieces and season with sea salt and black pepper.

• 3

  Heat the avocado oil in a large skillet over medium-high heat. Add the chicken and sear until golden brown and cooked through, about 5-6 minutes.

• 4

  Add the chopped red and green bell peppers, red onion, and pineapple chunks to the skillet. Sauté for 3-4 minutes until the vegetables are tender-crisp.

• 5

  Pour the prepared sauce over the chicken and vegetables. Stir constantly for 1-2 minutes until the sauce thickens and coats the ingredients in a glossy glaze.

• 6

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