NUTRITION

SERVINGS

INGREDIENTS

6 oz Chicken breast

1 tbsp Arrowroot powder

0.5 tbsp Extra virgin olive oil

1 cup Red bell pepper

0.25 cup Fresh pineapple

2 tbsp Coconut aminos

1 tbsp Rice vinegar

1 tsp Honey

1 tsp Fresh ginger

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

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

• 2

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

• 3

  Heat olive oil in a large skillet over medium-high heat until shimmering.

• 4

  Add the chicken to the skillet in a single layer and cook for 3-4 minutes per side until golden brown and crispy.

• 5

  Remove the chicken from the pan and set aside on a plate.

• 6

  In the same skillet, add the sliced bell peppers and sauté for 3 minutes until slightly softened but still crisp.

• 7

  Stir in the minced garlic, ginger, and pineapple chunks, cooking for another 1 minute until fragrant.

• 8

  Whisk together coconut aminos, rice vinegar, and honey in a small bowl, then pour the mixture into the skillet.

• 9

  Return the crispy chicken to the pan and toss everything together for 1-2 minutes until the sauce thickens and coats the ingredients.

• 10

  Serve immediately while the chicken is hot and the sauce is glossy.