NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 tbsp arrowroot powder

0.5 tbsp avocado oil

0.5 cup red bell pepper

0.5 cup green bell pepper

1 cup broccoli florets

0.25 cup pineapple chunks

2 tbsp coconut aminos

1 tbsp rice vinegar

1 tbsp tomato paste

1 tsp honey

0.25 tsp garlic powder

0.25 tsp ginger powder

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Cut the chicken breast into bite-sized cubes and place them in a bowl.

• 2

  Toss the chicken with arrowroot powder, sea salt, and black pepper until evenly coated.

• 3

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

• 4

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

• 5

  Add the chicken to the skillet in a single layer and sear for 3-4 minutes per side until golden brown and crispy.

• 6

  Add the chopped bell peppers, broccoli florets, and pineapple chunks to the skillet with the chicken.

• 7

  Stir-fry for another 4-5 minutes until the vegetables are tender-crisp.

• 8

  Pour the sauce over the chicken and vegetable mixture, tossing constantly for 1-2 minutes until the sauce thickens and glazes the ingredients.

• 9

  Remove from heat and serve immediately.