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 bell peppers

1 cup broccoli florets

0.5 cup pineapple chunks

2 tbsp coconut aminos

1 tbsp rice vinegar

1 tsp honey

1 tsp fresh ginger

1 clove garlic

PREPARATION

• 1

  Whisk the coconut aminos, rice vinegar, honey, grated ginger, and minced garlic in a small bowl to create the stir-fry sauce.

• 2

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

• 3

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

• 4

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

• 5

  Sauté the vegetables and fruit for 3-4 minutes until the broccoli is tender-crisp and the peppers are vibrant.

• 6

  Return the cooked chicken to the pan and pour the sauce over the mixture, tossing constantly for 1-2 minutes until the glaze thickens and coats every piece.