NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 tbsp Arrowroot powder

0.5 tsp Sea salt

0.25 tsp Black pepper

0.5 tbsp Avocado oil

1 cup Bell peppers

0.5 cup Pineapple chunks

1 tbsp Tomato paste

2 tbsp Coconut aminos

2 tbsp Rice vinegar

0.5 tbsp Honey

1 tsp Fresh ginger

1 clove Garlic

PREPARATION

• 1

  In a small bowl, whisk together the tomato paste, coconut aminos, rice vinegar, honey, minced ginger, and minced garlic to create the sauce.

• 2

  Cut the chicken breast into bite-sized pieces and toss in a bowl with the arrowroot powder, sea salt, and black pepper until evenly coated.

• 3

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

• 4

  Add the chicken to the skillet in a single layer and sear for 3-4 minutes per side until the exterior is crispy and golden brown.

• 5

  Remove the chicken from the pan and set aside, then add the sliced bell peppers and pineapple chunks to the same skillet.

• 6

  Sauté the produce for 3 minutes until the peppers are tender-crisp and the pineapple begins to caramelize.

• 7

  Return the chicken to the skillet and pour the sauce over the mixture, tossing constantly for 1-2 minutes until the sauce thickens and coats everything beautifully.