NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 tbsp arrowroot powder

0.5 tbsp avocado oil

1 cup bell peppers

1 cup broccoli florets

0.5 cup snap peas

1 tbsp coconut aminos

1 tbsp rice vinegar

1 tbsp pineapple juice

1 tsp sesame oil

1 tsp fresh ginger

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Cut the chicken breast into bite-sized pieces and season with sea salt and black pepper.

• 2

  Place the chicken in a bowl and toss with arrowroot powder until evenly coated.

• 3

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

• 4

  Add the chicken to the skillet and cook until golden brown and crispy on all sides, about 6-8 minutes, then remove and set aside.

• 5

  In the same skillet, add the bell peppers, broccoli, and snap peas, sautéing for 4-5 minutes until tender-crisp.

• 6

  While the vegetables cook, whisk together the coconut aminos, rice vinegar, pineapple juice, sesame oil, minced ginger, and minced garlic in a small bowl.

• 7

  Return the crispy chicken to the skillet and pour the sauce over the mixture.

• 8

  Toss everything together for 1-2 minutes until the sauce thickens and coats the chicken and vegetables beautifully.