NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tsp avocado oil

0.5 cup red bell pepper

0.5 cup green bell pepper

0.25 cup red onion

0.5 cup fresh pineapple

0.25 cup cooked brown rice

2 tbsp coconut aminos

1 tbsp rice vinegar

1 tbsp tomato paste

1 tsp honey

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp sesame seeds

PREPARATION

• 1

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

• 2

  In a small bowl, whisk together the coconut aminos, rice vinegar, tomato paste, and honey until smooth to create the sauce.

• 3

  Heat the avocado oil in a large skillet over medium-high heat and sear the chicken until golden and fully cooked.

• 4

  Remove the chicken from the skillet and set aside, then add the diced bell peppers and red onion to the same pan.

• 5

  Sauté the vegetables for 3-4 minutes until they are tender-crisp, then stir in the fresh pineapple chunks.

• 6

  Pour the sauce mixture into the skillet and simmer for 2 minutes until the glaze begins to thicken and coat the vegetables.

• 7

  Return the cooked chicken to the pan and toss everything together until the ingredients are thoroughly coated in the glossy sauce.

• 8

  Serve the sweet and sour chicken over the cooked brown rice and garnish with toasted sesame seeds.