NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tbsp arrowroot powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp avocado oil

1 cup broccoli florets

0.5 cup red bell pepper

0.5 cup yellow bell pepper

0.25 cup red onion

0.25 cup pineapple juice

2 tbsp coconut aminos

1 tbsp apple cider vinegar

1 tsp fresh ginger

1 clove garlic

PREPARATION

• 1

  Pat the chicken breast cubes dry with a paper towel and toss them in a bowl with arrowroot powder, sea salt, and black pepper until evenly coated.

• 2

  Heat the avocado oil in a large skillet or wok over medium-high heat until it begins to shimmer.

• 3

  Add the chicken to the skillet in a single layer and sear for 3-4 minutes per side until crispy and golden brown, then remove the chicken and set aside.

• 4

  In the same skillet, add the broccoli florets, sliced bell peppers, and red onion, sautéing for 5 minutes until tender-crisp.

• 5

  While the vegetables cook, whisk together the pineapple juice, coconut aminos, apple cider vinegar, minced ginger, and minced garlic in a small bowl.

• 6

  Return the crispy chicken to the skillet and pour the sauce over the chicken and vegetables.

• 7

  Toss everything together and simmer for 1-2 minutes until the sauce thickens into a glossy glaze that coats every piece.