Paleo Sweet and Sour Chicken

Transform your weeknight dinner routine with this Paleo Sweet and Sour Chicken, a healthier spin on the classic takeout favorite! Made with tender, golden-brown chicken bites coated in arrowroot starch and tossed in a tangy-sweet sauce of coconut aminos, apple cider vinegar, pineapple juice, and honey, this dish is both satisfying and nourishing. Vibrant chunks of red and green bell peppers, juicy fresh pineapple, and a garnish of crisp green onions add a burst of color and flavor. This gluten-free and soy-free recipe comes together in just 35 minutes, making it perfect for busy nights. Serve it on its own or over grain-free cauliflower rice for a wholesome, Paleo-friendly meal that doesn’t skimp on taste!

Nutriscore Rating: 73/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 1 lb Chicken breast
• 0.5 cup Arrowroot starch
• 0.25 cup Coconut aminos
• 0.25 cup Apple cider vinegar
• 0.5 cup Pineapple juice (unsweetened)
• 3 tbsp Honey
• 2 tbsp Tomato paste
• 1 tsp Garlic powder
• 0.5 tsp Ground ginger
• 0.5 tsp Sea salt
• 0.25 tsp Black pepper
• 3 tbsp Avocado oil
• 1 medium Red bell pepper
• 1 medium Green bell pepper
• 1 cup Fresh pineapple chunks
• 2 stalks Green onions

Directions

Step 1

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

Step 2

Place the arrowroot starch in a bowl and toss the chicken pieces until evenly coated. Shake off any excess starch.

Step 3

Heat 2 tablespoons of avocado oil in a large skillet over medium-high heat. Add the chicken in batches and cook until golden brown on all sides (about 5-7 minutes). Remove the chicken and set aside.

Step 4

In a small bowl, whisk together the coconut aminos, apple cider vinegar, pineapple juice, honey, tomato paste, garlic powder, and ground ginger to create the sweet and sour sauce. Set aside.

Step 5

Dice the red and green bell peppers into chunks. Heat the remaining tablespoon of avocado oil in the skillet, then add the bell peppers and cook for 3-4 minutes until they are slightly tender.

Step 6

Add the fresh pineapple chunks to the skillet and cook for an additional 2 minutes.

Step 7

Return the cooked chicken to the skillet. Pour the sweet and sour sauce over everything and toss to combine.

Step 8

Bring the sauce to a gentle simmer and cook for 5 minutes, stirring occasionally, until the sauce thickens and coats the chicken and vegetables.

Step 9

Remove the skillet from heat and garnish with chopped green onions before serving.

Step 10

Serve warm on its own or over cauliflower rice for a complete Paleo-friendly meal.

Nutrition Facts

Serving size	(1438.9g)

Amount per serving	% Daily Value*
Calories	1994.5

Total Fat 58.2g	0%
Saturated Fat 10.0g	0%
Polyunsaturated Fat 2.3g
Cholesterol 390.1mg	0%
Sodium 3763.7mg	0%
Total Carbohydrate 239.5g	0%
Dietary Fiber 14.9g	0%
Total Sugars 105.7g
Protein 134.3g	0%

Vitamin D 0IU	0%
Calcium 220.7mg	0%
Iron 8.8mg	0%
Potassium 2734.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 25.9%

Protein: 26.6%

Carbs: 47.4%