NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 tbsp arrowroot powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp avocado oil

0.5 cup red bell pepper

0.5 cup broccoli florets

0.25 cup pineapple chunks

2 tbsp coconut aminos

1 tbsp rice vinegar

1 tbsp tomato paste

1 tsp honey

0.25 cup cooked brown rice

1 tsp sesame seeds

PREPARATION

• 1

  Cut the chicken breast into bite-sized 1-inch cubes and place them in a small bowl.

• 2

  Toss the chicken with arrowroot powder, sea salt, and black pepper until each piece is evenly coated.

• 3

  In a small jar or bowl, whisk together the coconut aminos, rice vinegar, tomato paste, and honey to create the sweet and sour sauce.

• 4

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

• 5

  Add the chicken to the skillet in a single layer and cook for 5-6 minutes, turning occasionally, until the exterior is golden and crispy.

• 6

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

• 7

  In the same skillet, add the bell peppers and broccoli, stir-frying for 3-4 minutes until tender-crisp.

• 8

  Add the pineapple chunks and the prepared sauce to the skillet, stirring constantly as the sauce begins to bubble and thicken.

• 9

  Return the crispy chicken to the pan and toss well to coat every piece in the glossy glaze.

• 10

  Serve the chicken and vegetables over the warm cooked brown rice and garnish with sesame seeds.