NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 tbsp arrowroot powder

0.5 tbsp avocado oil

0.5 cup red bell pepper

0.5 cup sugar snap peas

0.25 cup fresh pineapple

2 tbsp coconut aminos

1 tbsp rice vinegar

1 clove garlic

1 tsp fresh ginger

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

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

• 3

  Heat the avocado oil in a large skillet or wok over medium-high heat and sear the chicken for 5-6 minutes, turning occasionally until golden brown and cooked through.

• 4

  Add the sliced bell peppers, snap peas, and pineapple chunks to the skillet, sautéing for about 3 minutes until the vegetables are tender-crisp and bright.

• 5

  Pour the sauce over the chicken and vegetables, stirring constantly for 1 minute until the glaze thickens and beautifully coats every ingredient.