NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.33 cup Cooked brown rice

0.5 cup Pineapple chunks

0.5 cup Red bell pepper

0.25 cup Green onions

1 tbsp Coconut aminos

1 tbsp Rice vinegar

1 tsp Honey

1 tsp Arrowroot powder

1 tsp Sesame oil

0.25 tsp Sea salt

0.25 tsp Black pepper

1 clove Garlic

0.5 tsp Fresh ginger

PREPARATION

• 1

  In a small bowl, whisk together the coconut aminos, rice vinegar, honey, arrowroot powder, and grated fresh ginger to create the sweet and sour sauce.

• 2

  Dice the chicken breast into bite-sized pieces and season evenly with sea salt and black pepper.

• 3

  Heat the sesame oil in a large skillet or wok over medium-high heat and sear the chicken until golden brown and cooked through, approximately 5 to 6 minutes.

• 4

  Add the diced red bell pepper and minced garlic to the skillet, sautéing for an additional 3 minutes until the peppers are tender-crisp.

• 5

  Pour the prepared sauce into the skillet and add the pineapple chunks, stirring constantly for 1 to 2 minutes until the glaze thickens and coats the chicken and fruit.

• 6

  Fold the cooked brown rice into the skillet to warm through and absorb the flavors, or serve the chicken mixture directly over the rice.

• 7

  Garnish the dish with sliced green onions before serving.