NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 tbsp arrowroot powder

1 tbsp avocado oil

0.5 cup red bell pepper

0.5 cup green bell pepper

0.25 cup red onion

0.25 cup pineapple chunks

2 tbsp coconut aminos

1 tbsp rice vinegar

1 tsp fresh ginger

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Dice the chicken breast into 1-inch cubes and place them in a bowl.

• 2

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

• 3

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

• 4

  Add the chicken to the skillet in a single layer and sear until golden brown and crispy on all sides, approximately 5 to 6 minutes.

• 5

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

• 6

  In the same skillet, add the sliced bell peppers, red onion, and pineapple chunks, sautéing for 3 to 4 minutes until tender-crisp.

• 7

  Stir in the minced garlic and grated ginger, cooking for 30 seconds until fragrant.

• 8

  Whisk together the coconut aminos and rice vinegar in a small bowl, then pour the mixture into the skillet.

• 9

  Return the chicken to the pan and toss everything together for 1 minute until the sauce thickens into a glossy glaze.