NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

2 tsp arrowroot powder

0.5 tbsp avocado oil

1 cup red bell pepper

0.25 cup fresh pineapple

2 tbsp coconut aminos

1 tbsp rice vinegar

1 tsp honey

1 tbsp tomato paste

1 tsp fresh ginger

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  Place the chicken in a bowl and toss with arrowroot powder until each piece is lightly and 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 and cook for 5-6 minutes, turning occasionally, until the edges are golden and crispy.

• 5

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

• 6

  In the same skillet, add the sliced bell peppers, minced ginger, and minced garlic, sautéing for 3 minutes until the peppers are tender-crisp.

• 7

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

• 8

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

• 9

  Return the crispy chicken to the skillet and toss for 1 minute to glaze every piece before serving hot.