NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tbsp avocado oil

0.5 cup pineapple chunks

0.5 cup red bell pepper

0.5 cup green bell pepper

0.25 cup red onion

1 tbsp tomato paste

2 tbsp rice vinegar

1 tbsp coconut aminos

1 tsp honey

1 tsp fresh ginger

1 clove garlic

2 cup cauliflower rice

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  In a small mixing bowl, whisk together the rice vinegar, coconut aminos, tomato paste, honey, grated fresh ginger, and minced garlic to create the sauce.

• 3

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

• 4

  Add the chicken cubes to the skillet and sauté for 5-6 minutes until golden brown and cooked through, then remove the chicken and set aside.

• 5

  In the same skillet, add the sliced bell peppers, red onion, and pineapple chunks, sautéing for 3-4 minutes until the vegetables are tender-crisp.

• 6

  Return the chicken to the skillet and pour the prepared sauce over the mixture, stirring constantly for 2 minutes until the glaze is thick and glossy.

• 7

  While the chicken finishes, steam the cauliflower rice in a separate pan with a splash of water until tender.

• 8

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