NUTRITION

SERVINGS

INGREDIENTS

6 oz chicken breast

1 tbsp arrowroot powder

1 tsp avocado oil

1 cup red bell pepper

0.5 cup fresh pineapple

2 tbsp coconut aminos

1 tbsp rice vinegar

1 tsp honey

0.25 tsp sea salt

0.25 tsp black pepper

1 clove garlic

1 tsp fresh ginger

PREPARATION

• 1

  Dice the chicken breast into one-inch cubes and place them in a bowl.

• 2

  Toss the chicken with arrowroot powder, sea salt, and black pepper until evenly coated.

• 3

  In a small jar, whisk together the coconut aminos, rice vinegar, honey, minced garlic, and grated ginger to create the sauce.

• 4

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

• 5

  Add the chicken to the pan and sear for 5-6 minutes, turning occasionally, until the exterior is golden and crispy.

• 6

  Add the sliced bell peppers and pineapple chunks to the skillet, sautéing for an additional 3 minutes until the peppers are tender-crisp.

• 7

  Pour the sauce over the mixture and stir constantly for 1-2 minutes until the glaze thickens and coats every piece.

• 8

  Remove from heat and serve immediately while the chicken maintains its crisp texture.