NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 tbsp avocado oil

0.5 cup red bell pepper

0.5 cup snap peas

0.5 cup broccoli florets

2 tbsp pineapple juice

1 tbsp tamari

1 tbsp rice vinegar

1 tsp honey

0.25 tsp garlic powder

0.25 tsp ground ginger

0.5 cup cooked brown rice

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Pat the chicken breast dry and cut into 1-inch cubes; season with sea salt, black pepper, garlic powder, and ground ginger.

• 2

  In a small bowl, whisk together the pineapple juice, tamari, rice vinegar, and honey to create the sweet and sour sauce.

• 3

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

• 4

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

• 5

  Remove chicken from the pan and set aside; add red bell peppers, snap peas, and broccoli to the same skillet.

• 6

  Stir-fry the vegetables for 3-4 minutes until tender-crisp and bright in color.

• 7

  Return the chicken to the pan and pour the sauce over the mixture, tossing constantly for 1-2 minutes until the glaze thickens and coats everything.

• 8

  Serve the crispy stir-fry immediately over a bed of warm brown rice.