NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tsp extra virgin olive oil

0.5 cup fresh pineapple chunks

0.5 cup red bell pepper

0.5 cup green bell pepper

0.25 cup red onion

2 tbsp coconut aminos

1 tbsp rice vinegar

1 tbsp tomato paste

1 tsp raw honey

1 tsp arrowroot powder

0.25 tsp sea salt

0.25 tsp black pepper

0.5 cup cooked brown rice

PREPARATION

• 1

  Cut the chicken breast into 1-inch cubes and season evenly with sea salt and black pepper.

• 2

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

• 3

  Heat the extra virgin olive oil in a large skillet or wok over medium-high heat.

• 4

  Add the chicken to the skillet and cook until golden brown and cooked through, approximately 5 to 7 minutes.

• 5

  Remove the chicken from the pan and set aside; add the red bell pepper, green bell pepper, red onion, and pineapple chunks to the same pan.

• 6

  Sauté the vegetables and fruit for 3 to 4 minutes until the peppers are tender-crisp and the pineapple is slightly caramelized.

• 7

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

• 8

  Stir constantly for 1 to 2 minutes until the sauce thickens and glazes the chicken and vegetables.

• 9

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