NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup fresh pineapple

0.5 cup red bell pepper

0.5 cup green bell pepper

0.25 cup red onion

1 cup cauliflower rice

1 tbsp honey

1 tbsp tomato paste

2 tbsp rice vinegar

1 tbsp coconut aminos

1 tsp fresh ginger

1 clove garlic

0.5 tbsp avocado oil

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

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

• 3

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

• 4

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

• 5

  In the same skillet, add the diced red and green bell peppers along with the red onion, sautéing for 3 to 4 minutes until the vegetables are crisp-tender.

• 6

  Stir in the fresh pineapple chunks and the prepared sauce, allowing the mixture to simmer for 2 minutes until the sauce thickens and becomes glossy.

• 7

  Return the cooked chicken to the skillet, tossing thoroughly to coat every piece in the glaze.

• 8

  In a separate pan, lightly sauté the cauliflower rice for 3 minutes until tender, then serve the sweet and sour chicken immediately over the cauliflower rice.