NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 tsp arrowroot powder

1 tsp avocado oil

0.5 cup red bell pepper

0.5 cup green bell pepper

0.5 cup sugar snap peas

0.25 cup pineapple chunks

2 tbsp coconut aminos

1 tbsp rice vinegar

2 tbsp pineapple juice

0.5 tsp garlic powder

0.25 tsp ground ginger

0.5 cup brown rice

1 tsp sesame seeds

0.25 tsp sea salt

PREPARATION

• 1

  In a small bowl, whisk together coconut aminos, rice vinegar, pineapple juice, garlic powder, and ground ginger to create the sauce.

• 2

  Pat the chicken breast dry and toss in a bowl with arrowroot powder and sea salt until lightly coated.

• 3

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

• 4

  Add the chicken to the skillet and sear until golden brown and cooked through, about 5-6 minutes, then remove and set aside.

• 5

  In the same skillet, add the bell peppers and snap peas, sautéing for 3-4 minutes until tender-crisp.

• 6

  Add the pineapple chunks and the prepared sauce to the skillet, stirring until the sauce thickens and bubbles.

• 7

  Return the chicken to the pan and toss everything together to coat thoroughly in the glaze.

• 8

  Serve the stir-fry over the warm brown rice and garnish with sesame seeds.