NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 tbsp arrowroot powder

1 tbsp avocado oil

1 cup red bell pepper

0.25 cup 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

1 tsp sesame seeds

PREPARATION

• 1

  Pat the chicken breast dry with paper towels and toss 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 brown and crispy.

• 4

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

• 5

  In the same skillet, add the sliced red bell peppers and sauté for 3 minutes until tender-crisp.

• 6

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

• 7

  Return the chicken to the pan along with the pineapple chunks and pour the sauce over the mixture.

• 8

  Toss everything together for 1-2 minutes until the sauce thickens into a glossy glaze that coats the chicken.

• 9

  Garnish with sesame seeds and serve immediately.