NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup cooked brown rice

0.5 cup pineapple chunks

0.5 cup red bell pepper

0.5 cup green bell pepper

0.25 cup red onion

1 tsp avocado oil

2 tbsp coconut aminos

1 tbsp apple cider vinegar

1 tbsp tomato paste

1 tsp honey

1 tsp arrowroot powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh ginger

1 clove garlic

PREPARATION

• 1

  Prepare the brown rice according to package instructions until tender and fluffy.

• 2

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

• 3

  Heat the avocado oil in a large skillet or wok over medium-high heat until shimmering.

• 4

  Season the diced chicken breast with sea salt and black pepper.

• 5

  Add the chicken to the hot skillet and sear for 5-6 minutes, stirring occasionally, until golden brown and cooked through.

• 6

  Toss in the red bell pepper, green bell pepper, and red onion, sautéing for 3-4 minutes until the vegetables are crisp-tender.

• 7

  Stir in the pineapple chunks and cook for another minute to warm through.

• 8

  Pour the prepared sauce over the chicken and vegetables, stirring constantly for 1-2 minutes until the sauce thickens and becomes glossy.

• 9

  Serve the sweet and sour stir-fry immediately over the warm brown rice.