NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tbsp arrowroot powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp avocado oil

1 cup red bell pepper

0.5 cup fresh pineapple chunks

0.25 cup red onion

2 tbsp coconut aminos

1 tbsp rice vinegar

1 tbsp tomato paste

1 tsp fresh ginger

1 clove garlic

PREPARATION

• 1

  Dice 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 avocado oil in a large skillet over medium-high heat and sear the chicken until golden brown and crispy on all sides.

• 3

  Remove the chicken from the pan and set aside; add the sliced bell peppers, red onion, and pineapple chunks to the same skillet, sautéing until the vegetables are tender-crisp.

• 4

  In a small bowl, whisk together the coconut aminos, rice vinegar, tomato paste, minced ginger, and pressed garlic.

• 5

  Return the chicken to the skillet and pour the sauce over the mixture, tossing constantly until the glaze thickens and coats the ingredients beautifully.

• 6

  Transfer to a plate and serve immediately while the chicken is hot and crispy.