NUTRITION

SERVINGS

INGREDIENTS

6 oz chicken breast

1 tbsp arrowroot powder

0.5 tsp sea salt

0.25 tsp black pepper

1 tsp avocado oil

1 cup broccoli florets

0.5 cup red bell pepper

0.25 cup red onion

2 tbsp coconut aminos

1 tbsp rice vinegar

2 tbsp pineapple juice

1 tsp minced garlic

1 tsp grated ginger

PREPARATION

• 1

  Slice the chicken breast into bite-sized pieces and toss 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 shimmering.

• 3

  Add the chicken to the skillet and cook for 5-6 minutes, turning occasionally, until the edges are golden and crispy.

• 4

  Toss in the broccoli florets, sliced red bell pepper, and diced red onion, sautéing for another 4 minutes until the vegetables are tender-crisp.

• 5

  In a small jar, whisk together the coconut aminos, rice vinegar, pineapple juice, minced garlic, and grated ginger.

• 6

  Pour the sauce over the chicken and vegetables, stirring constantly for 1-2 minutes as the sauce thickens into a glossy glaze.

• 7

  Remove from heat and serve immediately while the chicken is hot and the sauce is bubbly.