NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 tsp avocado oil

1 cup bell pepper

0.5 cup red onion

0.5 cup pineapple chunks

2 tbsp coconut aminos

1 tbsp rice vinegar

1 tbsp tomato paste

1 tsp fresh ginger

1 clove garlic

1.5 cup cauliflower rice

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

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

• 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, then remove and set aside.

• 5

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

• 6

  Return the chicken to the pan along with the pineapple chunks and the prepared sauce mixture.

• 7

  Toss everything together and simmer for 2 minutes until the sauce thickens and coats the ingredients.

• 8

  In a separate pan or microwave, steam the cauliflower rice until tender.

• 9

  Portion the cauliflower rice into a bowl and top with the sweet and sour chicken mixture.