NUTRITION

SERVINGS

INGREDIENTS

3.5 oz Chicken breast

0.5 cup Pineapple chunks

0.5 cup Red bell pepper

0.5 cup Green bell pepper

0.25 cup Red onion

2 tbsp Coconut aminos

1 tbsp Rice vinegar

1 tbsp Tomato paste

1 tsp Honey

1 tsp Sesame oil

1 tsp Fresh ginger

1 clove Garlic

2 cup Cauliflower rice

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

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

• 2

  Cut the chicken breast into bite-sized cubes and season with sea salt and black pepper.

• 3

  Heat the sesame oil in a large skillet or wok over medium-high heat.

• 4

  Add the chicken to the skillet and cook until browned on all sides and cooked through, approximately 5-7 minutes.

• 5

  Remove the chicken from the skillet and set aside.

• 6

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

• 7

  Add the pineapple chunks and the cooked chicken back into the skillet.

• 8

  Pour the sauce over the mixture and toss well, simmering for 2 minutes until the sauce thickens and coats everything evenly.

• 9

  In a separate pan, lightly sauté the cauliflower rice for 3-5 minutes until tender.

• 10

  Serve the sweet and sour chicken over the warm cauliflower rice.