NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tbsp arrowroot powder

0.25 tsp sea salt

0.25 tsp black pepper

2 tsp avocado oil

0.5 cup red bell pepper

0.5 cup snap peas

2 tbsp pineapple juice

1 tbsp coconut aminos

1 tbsp apple cider vinegar

1 tsp honey

0.33 cup cooked brown rice

PREPARATION

• 1

  Cut the chicken breast into bite-sized pieces and pat them thoroughly dry with a paper towel.

• 2

  In a medium bowl, toss the chicken with arrowroot powder, sea salt, and black pepper until evenly coated.

• 3

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

• 4

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

• 5

  Remove the chicken from the pan and set aside; add the sliced bell peppers and snap peas to the same skillet.

• 6

  Sauté the vegetables for 2-3 minutes until tender-crisp and slightly charred.

• 7

  In a small jar, whisk together the pineapple juice, coconut aminos, apple cider vinegar, and honey.

• 8

  Pour the sauce into the skillet with the vegetables and simmer for 1 minute until it begins to thicken.

• 9

  Return the crispy chicken to the pan, tossing quickly to coat everything in the glaze.

• 10

  Serve immediately over the warm cooked brown rice.