NUTRITION

SERVINGS

INGREDIENTS

6 oz chicken breast

1 tbsp arrowroot powder

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tbsp avocado oil

1 cup bell peppers

0.5 cup pineapple chunks

1 tbsp coconut aminos

1 tbsp rice vinegar

0.5 tsp honey

1 tsp fresh ginger

1 clove garlic

0.5 tsp sesame seeds

PREPARATION

• 1

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

• 2

  Sprinkle the arrowroot powder, sea salt, and black pepper over the chicken, tossing until every piece is evenly coated.

• 3

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

• 4

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

• 5

  Add the chicken pieces in a single layer and cook for 3-4 minutes per side until golden brown and crispy, then remove from the pan and set aside.

• 6

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

• 7

  Return the chicken to the pan and pour the sauce over the mixture.

• 8

  Stir constantly for 1-2 minutes until the sauce thickens and coats the chicken and vegetables in a glossy glaze.

• 9

  Garnish with sesame seeds and serve immediately.