NUTRITION

SERVINGS

INGREDIENTS

6 oz chicken breast

1 tbsp arrowroot powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp avocado oil

1 cup bell peppers

0.5 cup pineapple chunks

2 tbsp coconut aminos

1 tbsp rice vinegar

1 tbsp tomato paste

1 tsp honey

1 tsp fresh ginger

1 clove garlic

0.5 tsp sesame oil

PREPARATION

• 1

  Pat the chicken breast dry with paper towels and cut into bite-sized pieces.

• 2

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

• 3

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

• 4

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

• 5

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

• 6

  Add the sliced bell peppers and pineapple chunks to the same pan, 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 into a glossy glaze that coats the chicken and vegetables.

• 9

  Remove from heat, drizzle with sesame oil, and serve immediately.