NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tbsp arrowroot powder

0.5 tsp sea salt

0.25 tsp black pepper

1 tsp avocado oil

0.5 cup broccoli florets

0.5 cup red bell pepper

0.25 cup pineapple chunks

1 tbsp coconut aminos

1 tbsp rice vinegar

1 tsp honey

1 tsp tomato paste

0.5 cup cooked brown rice

PREPARATION

• 1

  Dice the chicken breast into 1-inch cubes and toss in a bowl with arrowroot powder, sea salt, and black pepper until evenly coated.

• 2

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

• 3

  Heat the avocado oil in a large skillet or wok over medium-high heat and sear the chicken cubes until golden brown and cooked through.

• 4

  Add the broccoli florets, chopped red bell pepper, and pineapple chunks to the skillet, sautéing for 3-4 minutes until the vegetables are tender-crisp.

• 5

  Pour the prepared sauce over the chicken and vegetable mixture, stirring constantly for 1-2 minutes until the glaze thickens and coats every piece.

• 6

  Serve the stir-fry immediately over the warm cooked brown rice.