NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 tbsp arrowroot powder

1 tsp avocado oil

0.5 cup red bell pepper

0.5 cup green bell pepper

1 cup broccoli florets

0.25 cup pineapple chunks

2 tbsp coconut aminos

1 tbsp rice vinegar

1 tsp fresh ginger

1 clove garlic

0.25 cup cooked brown rice

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Pat the chicken breast dry with a paper towel and cut into 1-inch cubes.

• 2

  In a medium bowl, toss the chicken cubes 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.

• 4

  Add the chicken to the skillet and sauté for 5-6 minutes until the edges are golden and crispy.

• 5

  Add the red bell pepper, green bell pepper, broccoli florets, and pineapple chunks to the pan, stir-frying for 3-4 minutes until the vegetables are tender-crisp.

• 6

  In a small jar, whisk together the coconut aminos, rice vinegar, minced fresh ginger, and minced garlic.

• 7

  Pour the sauce over the chicken and vegetables, tossing constantly for 1-2 minutes until the glaze thickens and coats everything beautifully.

• 8

  Serve the stir-fry immediately over the warm cooked brown rice.