NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

0.5 cup red bell pepper

0.5 cup green bell pepper

0.25 cup red onion

0.5 cup fresh pineapple chunks

1 tsp avocado oil

0.25 cup unsweetened pineapple juice

2 tbsp coconut aminos

1 tbsp rice vinegar

1 tbsp tomato paste

1 tsp fresh ginger

1 clove garlic

1 cup cauliflower rice

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp sesame seeds

PREPARATION

• 1

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

• 2

  Dice the chicken breast into bite-sized pieces 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 sauté for 5-6 minutes until golden brown and cooked through, then remove chicken and set aside.

• 5

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

• 6

  Stir in the fresh pineapple chunks and the prepared sauce, bringing the mixture to a light simmer for 2 minutes until the sauce thickens slightly.

• 7

  Return the chicken to the skillet and toss to coat everything thoroughly in the glaze.

• 8

  While the chicken finishes, steam the cauliflower rice in a separate pan or microwave until tender.

• 9

  Serve the sweet and sour chicken over the cauliflower rice and garnish with sesame seeds.