NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 cup dry jasmine rice

2 tbsp full-fat coconut milk

0.5 cup fresh pineapple chunks

0.5 cup red bell pepper

0 tsp avocado oil

0 tsp toasted sesame oil

1 tbsp coconut aminos

1 tsp fresh ginger

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp green onions

PREPARATION

• 1

  Rinse the jasmine rice thoroughly and combine in a small pot with 0.5 cup water and the coconut milk; bring to a boil, then reduce to a low simmer, covered, for 15 minutes.

• 2

  Dice the chicken breast into bite-sized pieces and season evenly with sea salt and black pepper.

• 3

  Heat avocado oil in a large skillet over medium-high heat and sear the chicken until golden brown and cooked through, approximately 5-7 minutes.

• 4

  Remove the chicken from the pan and set aside; add the diced bell pepper and pineapple chunks to the same skillet, sautéing until the pineapple edges begin to caramelize.

• 5

  Stir in the minced garlic, grated ginger, coconut aminos, and sesame oil, then return the chicken to the pan, tossing to coat everything in the glaze.

• 6

  Fluff the coconut rice with a fork and serve the crispy pineapple chicken on top, garnished with thinly sliced green onions.