NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 tsp arrowroot starch

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp avocado oil

0.5 cup red bell pepper

0.5 cup green bell pepper

1 cup broccoli florets

0.25 cup fresh pineapple chunks

2 tbsp coconut aminos

1 tbsp rice vinegar

1 tsp honey

0.5 cup cooked brown rice

PREPARATION

• 1

  Pat the chicken breast dry and toss with arrowroot starch, sea salt, and black pepper until evenly coated.

• 2

  In a small bowl, whisk together the coconut aminos, rice vinegar, and honey to create the sweet and sour sauce base.

• 3

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

• 4

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

• 5

  Toss in the red bell pepper, green bell pepper, broccoli, and pineapple chunks, stir-frying for 3-4 minutes until the vegetables are tender-crisp.

• 6

  Pour the sauce mixture over the chicken and vegetables, stirring constantly for 1 minute until the glaze thickens and coats everything.

• 7

  Serve the stir-fry immediately over the cooked brown rice.