NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.5 cup Cooked brown rice

0.5 cup Red bell pepper

0.5 cup Green bell pepper

0.25 cup Red onion

0.5 cup Fresh pineapple chunks

0.5 tbsp Avocado oil

2 tbsp Coconut aminos

1 tbsp Rice vinegar

1 tbsp Tomato paste

1 tsp Honey

1 tsp Grated fresh ginger

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Sesame seeds

PREPARATION

• 1

  In a small bowl, whisk together the coconut aminos, rice vinegar, tomato paste, honey, grated ginger, and minced garlic to create the stir-fry 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 until shimmering.

• 4

  Add the chicken to the skillet and sauté until golden brown and cooked through, approximately 5 to 7 minutes.

• 5

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

• 6

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

• 7

  Stir in the fresh pineapple chunks and cook for an additional 2 minutes to allow the natural sugars to slightly caramelize.

• 8

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

• 9

  Toss everything together for 1 to 2 minutes until the sauce has thickened slightly and thoroughly coats the chicken and vegetables.

• 10

  Serve the sweet and sour stir-fry over the warm cooked brown rice and garnish with sesame seeds before serving.