NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Chicken breast

1 tbsp Arrowroot powder

0.5 tsp Sea salt

0.25 tsp Black pepper

0.5 tbsp Avocado oil

1 cup Broccoli florets

0.5 cup Red bell pepper

2 tbsp Pineapple juice

2 tbsp Coconut aminos

1 tbsp Rice vinegar

1 tsp Sesame oil

1 tsp Fresh ginger

1 clove Garlic

PREPARATION

• 1

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

• 2

  In a medium bowl, toss the chicken with arrowroot powder, sea salt, and black pepper until every piece is lightly and evenly coated.

• 3

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

• 4

  Add the chicken to the pan in a single layer and sear without moving for 3 minutes, then flip and cook for another 3 minutes until golden and crispy.

• 5

  Remove the chicken from the pan and set aside on a plate.

• 6

  Add the broccoli florets and sliced red bell pepper to the same pan, adding a splash of water if needed to steam-sauté for 3-4 minutes until tender-crisp.

• 7

  While the vegetables cook, whisk together the pineapple juice, coconut aminos, rice vinegar, sesame oil, minced ginger, and minced garlic in a small bowl.

• 8

  Return the crispy chicken to the pan with the vegetables and pour the sauce over the top.

• 9

  Toss everything together for 1-2 minutes until the sauce thickens into a glossy glaze that coats the chicken and vegetables.