NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tbsp arrowroot powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp avocado oil

0.5 cup red bell pepper

0.5 cup snap peas

0.25 cup pineapple chunks

2 tbsp coconut aminos

1 tbsp apple cider vinegar

1 tsp honey

0.5 tsp toasted sesame oil

0.5 cup cooked brown rice

PREPARATION

• 1

  Cut the chicken breast into bite-sized pieces and toss in a bowl with arrowroot powder, sea salt, and black pepper until evenly coated.

• 2

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

• 3

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

• 4

  Add the sliced red bell peppers and snap peas to the pan, stir-frying for an additional 3 minutes until the vegetables are tender-crisp.

• 5

  In a small jar or bowl, whisk together the coconut aminos, apple cider vinegar, honey, and toasted sesame oil.

• 6

  Pour the sauce and the pineapple chunks into the skillet, tossing everything together for 1-2 minutes until the glaze thickens and coats the chicken and vegetables.

• 7

  Serve the hot stir-fry over the warmed cooked brown rice and enjoy immediately.