NUTRITION

SERVINGS

INGREDIENTS

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 fresh pineapple

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

  Pat the chicken breast dry with paper towels 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 or wok over medium-high heat until shimmering.

• 3

  Add the chicken to the skillet in a single layer and cook for 5-6 minutes, turning occasionally until golden and crispy on all sides.

• 4

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

• 5

  Add the bell peppers and red onion to the same pan, sautéing for 3-4 minutes until they are tender-crisp.

• 6

  Stir in the diced pineapple, minced garlic, and fresh ginger, cooking for 1 minute until fragrant.

• 7

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

• 8

  Return the crispy chicken to the pan and toss everything together for 1-2 minutes until the sauce thickens slightly and coats the ingredients.