NUTRITION

SERVINGS

INGREDIENTS

6 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 snap peas

0.25 cup pineapple chunks

2 tbsp coconut aminos

1 tbsp rice vinegar

1 tsp fresh ginger

1 clove garlic

1 tsp sesame seeds

PREPARATION

• 1

  Dice the chicken breast into bite-sized pieces and toss them in a bowl with the 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.

• 3

  Add the chicken to the skillet and sear until crispy and golden brown on all sides, approximately 5 to 7 minutes, then remove the chicken and set it aside.

• 4

  In the same skillet, add the sliced bell peppers and snap peas, sautéing for 3 to 4 minutes until they are tender yet still crisp.

• 5

  While the vegetables cook, whisk together the coconut aminos, rice vinegar, minced ginger, and minced garlic in a small bowl.

• 6

  Return the cooked chicken to the skillet along with the pineapple chunks and the prepared sauce mixture.

• 7

  Toss everything together for 1 to 2 minutes over heat until the sauce thickens and beautifully glazes the chicken and vegetables.

• 8

  Garnish with sesame seeds and serve immediately while hot.