NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tbsp arrowroot powder

0.25 tsp sea salt

0.25 tsp black pepper

2 tbsp coconut aminos

1 tbsp rice vinegar

1 tsp honey

1 tsp fresh ginger

1 clove garlic

0.5 tbsp avocado oil

1 cup bell peppers

0.5 cup pineapple chunks

PREPARATION

• 1

  Pat the chicken breast dry and cut into 1-inch cubes.

• 2

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

• 3

  Whisk together coconut aminos, rice vinegar, honey, minced ginger, and minced garlic in a small bowl to create the sauce.

• 4

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

• 5

  Add the chicken to the skillet, cooking for 5-6 minutes until golden brown and crispy on all sides.

• 6

  Add the sliced bell peppers and pineapple chunks to the skillet, sautéing for 3 minutes until the peppers are tender-crisp.

• 7

  Pour the sauce over the mixture and stir constantly for 1-2 minutes until the glaze thickens and coats everything beautifully.

• 8

  Serve immediately while the chicken remains perfectly crisp.