NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Chicken breast

0.5 cup Pineapple chunks

0.5 cup Red bell pepper

0.5 cup Green bell pepper

0.25 cup Red onion

1 tbsp Coconut aminos

1 tbsp Apple cider vinegar

2 tsp Raw honey

1 tsp Toasted sesame oil

1 tsp Fresh ginger

1 clove Garlic

0.25 cup Cooked brown rice

0.5 cup Cauliflower rice

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Arrowroot powder

PREPARATION

• 1

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

• 2

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

• 3

  Heat the toasted sesame oil in a large non-stick skillet or wok over medium-high heat.

• 4

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

• 5

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

• 6

  Return the cooked chicken to the skillet and pour the glaze mixture over the ingredients.

• 7

  Stir constantly for 1-2 minutes until the sauce thickens and coats everything in a glossy finish.

• 8

  In a separate small bowl, mix the cooked brown rice and cauliflower rice together, then serve the sweet and sour chicken over the rice blend.