Clean Eating Sweet and Sour Chicken

Every so often I get a CRAVING for some yummy Chinese food but unfortunately what I want rarely aligns with my health and fitness goals so I have to pass on the take-out, BUT I don't have to pass on my favorite dishes!!

Not too long ago I came up with an AMAZING Chicken Fried Rice recipe that is now a staple in our house. And last night I whipped up this Sweet and Sour Chicken that was to die for!! I think Ruben must have said "babe this is REALLY good" six times...no joke!! And my little picky eater Jayden who'd eat breakfast 24/7 if he could, gobbled it right up!!

          

           

INGREDIENTS: 1/3 cup Bragg's Liquid Aminos 2 tbsp raw local honey 2 cloves garlic, minced (I used a HUGE scoop of minced garlic from the jar...probably 3 tbsp lol) 1/4 tsp crushed red pepper flakes (good thing I had a few packets on hand from the last pizza delivery night!) 1 1/4 lb boneless, skinless chicken breasts (4 breasts), chopped into 1-inch pieces 1 medium red bell pepper, cut into 1-inch chunks 1 medium yellow bell pepper, cut into 1-inch chunks 1 small yellow onion, chopped into chunks 2 cups canned pineapple chunks in juice NOT syrup 1 1/2 cups cooked brown rice or quinoa, optional
INSTRUCTIONS: In a small bowl, whisk together Bragg's Liquid Aminos, honey, garlic and pepper flakes. 

In a gallon sized ziplock bag place chopped chicken and marinade mixture over chicken, tossing gently. zip closed, getting all air out, and refrigerate for at least 30 minutes.
Heat a large nonstick skillet over medium-high heat. 

Add chicken and marinade and sauté for 5 minutes or until chicken is cooked through. 

Add bell peppers and onion and cook for 5 minutes or until vegetables are slightly tender. 

Add pineapple and cook for 2 more minutes. 

Serve over (optional) brown rice or quinoa!!

21 Day Fix info:
*So I measured everything out with my 21 Day Fix containers using the ingredients above before I mixed it all together so I would have accurate portions.

* The TOTAL recipe was 4 red containers, 4 green containers, 4 orange containers, 2 purple containers. 

*I like to keep things simple so I divided the entire skillet into 4 servings. Each SINGLE SERVING is 1 red, 1 green, 1 orange, 1/2 purple. If you serve it over rice or quinoa you will add 1 yellow

ENJOY!!!