NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tbsp arrowroot powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp avocado oil

0.5 cup red bell pepper

0.5 cup snap peas

0.25 cup pineapple chunks

1 tbsp coconut aminos

1 tbsp rice vinegar

1 tsp honey

1 tsp toasted sesame oil

0.25 cup cooked brown rice

1 tsp sesame seeds

PREPARATION

• 1

  Pat the chicken breast pieces dry with a paper towel and toss them in a bowl with arrowroot powder, sea salt, and black pepper until evenly coated.

• 2

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

• 3

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

• 4

  Remove the chicken from the pan and set it aside on a plate.

• 5

  In the same pan, add the red bell pepper and snap peas, stir-frying for 3 minutes until tender yet still crisp.

• 6

  In a small jar or bowl, whisk together the coconut aminos, rice vinegar, honey, and toasted sesame oil.

• 7

  Return the chicken to the pan along with the pineapple chunks and pour the sauce over the mixture.

• 8

  Toss everything together for 1-2 minutes until the sauce thickens into a glossy glaze that coats every piece.

• 9

  Serve the stir-fry over the warm brown rice and sprinkle with sesame seeds for a final crunch.