NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 tsp Arrowroot powder

0.13 tsp Sea salt

0.13 tsp Black pepper

1 tsp Avocado oil

0.5 cup Bell peppers

0.25 cup Red onion

0.25 cup Pineapple chunks

1 tbsp Coconut aminos

1 tbsp Rice vinegar

1 tsp Honey

1 tsp Sesame oil

0.25 cup Cooked brown rice

PREPARATION

• 1

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

• 2

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

• 3

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

• 4

  In the same skillet, add the bell peppers, red onion, and pineapple chunks, sautéing for 3 minutes until the vegetables are tender-crisp and the pineapple is slightly caramelized.

• 5

  While the vegetables cook, whisk together the coconut aminos, rice vinegar, honey, and sesame oil in a small bowl to create the sauce.

• 6

  Return the cooked chicken to the skillet, pour the sauce over the mixture, and toss constantly for 1 minute until the glaze thickens and coats every piece beautifully.

• 7

  Serve the stir-fry immediately over the warm cooked brown rice for a clean and balanced meal.