NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 tbsp olive oil

1 tsp sesame oil

1 cup bell peppers

0.25 cup pineapple chunks

1 tbsp tomato paste

1 tbsp rice vinegar

1 tbsp tamari

1 tbsp honey

0.25 cup cooked jasmine rice

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp arrowroot powder

PREPARATION

• 1

  Pat the chicken breast dry with a paper towel and cut into bite-sized pieces.

• 2

  Toss the chicken in a bowl with the sea salt, black pepper, and arrowroot powder until each piece is lightly and evenly coated.

• 3

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

• 4

  Remove the chicken from the skillet and set aside, then add the sliced bell peppers and pineapple chunks to the same pan.

• 5

  Sauté the peppers and pineapple for 3 to 4 minutes until the vegetables are tender-crisp and slightly caramelized.

• 6

  In a small jar or bowl, whisk together the tomato paste, rice vinegar, tamari, honey, and sesame oil until smooth.

• 7

  Return the cooked chicken to the skillet and pour the sauce over the mixture, tossing constantly for 1 minute until the glaze thickens and coats everything.

• 8

  Serve the crispy chicken and vegetable mixture immediately over a bed of warm jasmine rice.