NUTRITION

SERVINGS

INGREDIENTS

5.25 oz chicken breast

1 tsp avocado oil

0.5 cup red bell pepper

0.5 cup green bell pepper

0.5 cup fresh pineapple chunks

0.5 cup sugar snap peas

1 tbsp tomato paste

2 tbsp coconut aminos

1 tbsp apple cider vinegar

1 tsp raw honey

1 tsp fresh ginger

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  In a small mixing bowl, whisk together the tomato paste, coconut aminos, apple cider vinegar, raw honey, minced fresh ginger, and minced garlic until smooth.

• 2

  Cut the chicken breast into 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 until shimmering.

• 4

  Add the chicken to the skillet and sauté for 5-6 minutes, turning occasionally, until golden brown and cooked through.

• 5

  Remove the cooked chicken from the skillet and set it aside on a plate.

• 6

  Add the diced bell peppers, sugar snap peas, and pineapple chunks to the same skillet, sautéing for 3-4 minutes until the vegetables are crisp-tender and the pineapple is slightly caramelized.

• 7

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

• 8

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