NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 tbsp Arrowroot powder

0.25 cup Cooked brown rice

0.5 cup Red bell pepper

0.5 cup Snap peas

0.25 cup Pineapple chunks

2 tbsp Coconut aminos

1 tbsp Rice vinegar

1 tsp Honey

1 tsp Sesame oil

0.5 tsp Avocado oil

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Sesame seeds

PREPARATION

• 1

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

• 2

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

• 3

  Add the chicken to the skillet and sear for 5-6 minutes, turning occasionally, until the edges are golden and crispy.

• 4

  Remove the chicken from the pan and set aside; add the red bell pepper, snap peas, and pineapple chunks to the same skillet.

• 5

  Sauté the vegetables for 3-4 minutes until they are tender-crisp and the pineapple starts to caramelize.

• 6

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

• 7

  Return the chicken to the skillet, pour the sauce over the mixture, and stir for 1 minute until the glaze is thick and glossy.

• 8

  Serve the stir-fry over the warm brown rice and garnish with sesame seeds.