NUTRITION

SERVINGS

INGREDIENTS

5.5 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

0.5 cup fresh pineapple

2 tbsp coconut aminos

1 tbsp rice vinegar

1 tsp honey

1 tsp fresh ginger

1 clove garlic

1 tbsp green onions

PREPARATION

• 1

  Pat the chicken breast dry with paper towels and toss in a bowl with arrowroot powder, sea salt, and black pepper until evenly coated.

• 2

  In a small jar or bowl, whisk together the coconut aminos, rice vinegar, honey, minced ginger, and minced garlic to create the stir-fry sauce.

• 3

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

• 4

  Add the chicken to the skillet in a single layer and sear for 3-4 minutes per side until golden brown and cooked through, then remove and set aside.

• 5

  In the same skillet, add the sliced bell peppers and pineapple chunks, sautéing for 3 minutes until the peppers are tender-crisp and the pineapple is slightly caramelized.

• 6

  Return the chicken to the skillet and pour the sauce over the mixture.

• 7

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

• 8

  Garnish with sliced green onions and serve immediately.