NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup cooked white rice

0.5 cup fresh pineapple

0.5 cup red bell pepper

0.5 cup green bell pepper

0.25 cup red onion

1 tsp avocado oil

2 tbsp coconut aminos

1 tbsp rice vinegar

1 tbsp tomato paste

1 tsp arrowroot powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh ginger

1 clove garlic

PREPARATION

• 1

  In a small bowl, whisk together the coconut aminos, rice vinegar, tomato paste, and arrowroot powder until the mixture is smooth.

• 2

  Season the diced chicken breast evenly with the sea salt and black pepper.

• 3

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

• 4

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

• 5

  Sauté the vegetables and pineapple for 3-4 minutes until they are crisp-tender and slightly caramelized.

• 6

  Stir in the grated fresh ginger and minced garlic, cooking for about 1 minute until the aromatics become fragrant.

• 7

  Return the cooked chicken to the skillet and pour the prepared sauce over the mixture.

• 8

  Toss everything together constantly for 1-2 minutes until the sauce thickens into a glossy glaze that coats the chicken and vegetables.

• 9

  Serve the sweet and sour chicken immediately over the warm cooked white rice.