NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.5 tbsp Avocado oil

0.5 cup Bell peppers

0.25 cup Red onion

0.5 cup Broccoli florets

0.25 cup Fresh pineapple chunks

1 tbsp Coconut aminos

1 tbsp Rice vinegar

1 tsp Honey

1 tsp Tomato paste

1 tsp Arrowroot powder

0.25 cup Cooked brown rice

0.25 tsp Sea salt

0.25 tsp Black pepper

1 clove Garlic

0.5 tsp Fresh ginger

PREPARATION

• 1

  Whisk the coconut aminos, rice vinegar, honey, tomato paste, and minced ginger in a small bowl to create the sweet and sour sauce.

• 2

  Toss the diced chicken breast with arrowroot powder, sea salt, and black pepper in a bowl until each piece is lightly and evenly coated.

• 3

  Heat the avocado oil in a large skillet or wok over medium-high heat and sear the chicken until golden brown and crispy on all sides.

• 4

  Add the bell peppers, red onion, and broccoli to the skillet, stir-frying for 3 to 4 minutes until the vegetables are tender yet still crisp.

• 5

  Stir in the minced garlic and fresh pineapple chunks, cooking for another 60 seconds until the aromatics are fragrant and the pineapple is warm.

• 6

  Pour the prepared sauce over the chicken and vegetables, tossing constantly for 1 to 2 minutes until the sauce thickens into a glossy glaze.

• 7

  Serve the crispy stir-fry immediately over the warm cooked brown rice for a complete, clean-eating meal.