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

1 cup bell peppers

1 cup broccoli florets

0.25 cup pineapple chunks

1 tbsp tamari

1 tbsp rice vinegar

1 tbsp honey

1 tbsp tomato paste

1 tsp fresh ginger

1 clove garlic

PREPARATION

• 1

  Pat the chicken breast dry with paper towels and cut into bite-sized pieces.

• 2

  Place chicken in a bowl and toss with arrowroot powder, sea salt, and black pepper until evenly coated.

• 3

  In a small jar or bowl, whisk together the tamari, rice vinegar, honey, tomato paste, minced ginger, and minced garlic to create the sauce.

• 4

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

• 5

  Add the chicken to the skillet and sear for 5-6 minutes, turning occasionally until golden brown and cooked through.

• 6

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

• 7

  Sauté the vegetables for 3-4 minutes until they are tender-crisp and bright.

• 8

  Return the chicken to the pan along with the pineapple chunks.

• 9

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

• 10

  Serve immediately while hot and glossy.