NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tbsp arrowroot powder

1 cup red bell pepper

0.5 cup pineapple chunks

1 tbsp honey

1 tbsp tomato paste

2 tbsp rice vinegar

1 tbsp tamari

1 tsp avocado oil

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp sesame seeds

PREPARATION

• 1

  Pat the chicken breast dry with a paper towel and cut into 1-inch cubes.

• 2

  In a medium bowl, toss the chicken cubes with arrowroot powder, sea salt, and black pepper until evenly coated.

• 3

  In a small glass jar or bowl, whisk together the honey, tomato paste, rice vinegar, and tamari until the sauce is smooth.

• 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 sear for 3-4 minutes per side until the edges are crispy and golden brown.

• 6

  Add the sliced red bell peppers and pineapple chunks to the pan, sautéing for an additional 3 minutes until the peppers are crisp-tender.

• 7

  Pour the prepared sauce over the chicken and vegetables, stirring constantly for 1-2 minutes until the sauce thickens and glazes the ingredients.

• 8

  Remove from heat and garnish with sesame seeds before serving.