NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup red bell pepper

0.25 cup yellow onion

0.25 cup pineapple chunks

1 tbsp coconut aminos

1 tbsp rice vinegar

1 tsp raw honey

1 tbsp tomato paste

1 tsp avocado oil

0.25 cup cooked jasmine rice

1 oz lump crab meat

1 tbsp low-fat cream cheese

2 whole wonton wrappers

0.25 tsp garlic powder

1 tsp sliced green onions

PREPARATION

• 1

  Preheat your oven to 375°F and line a small baking sheet with parchment paper.

• 2

  In a small bowl, combine the lump crab meat, low-fat cream cheese, and garlic powder until smooth.

• 3

  Place the wonton wrappers on a flat surface, spoon the crab mixture into the centers, moisten the edges with water, and fold into triangles to seal.

• 4

  Bake the wontons for 10-12 minutes until the edges are golden brown and crispy.

• 5

  While wontons bake, heat avocado oil in a skillet over medium-high heat and sauté the cubed chicken breast until browned and cooked through.

• 6

  Add the bell pepper and onion to the skillet, cooking for 3-4 minutes until they begin to soften.

• 7

  Whisk together the coconut aminos, rice vinegar, honey, and tomato paste in a small jar, then pour the mixture over the chicken and vegetables.

• 8

  Stir in the pineapple chunks and simmer for 2 minutes until the sauce thickens and coats the ingredients.

• 9

  Serve the sweet and sour chicken over the cooked jasmine rice, garnished with green onions, with the baked crab rangoon on the side.