NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 tbsp arrowroot powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp avocado oil

1 cup broccoli florets

1 cup red bell pepper

0.5 cup sugar snap peas

0.25 cup unsweetened pineapple juice

2 tbsp coconut aminos

1 tbsp rice vinegar

1 tsp grated fresh ginger

1 clove minced garlic

PREPARATION

• 1

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

• 2

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

• 3

  In a small jar or bowl, whisk together the pineapple juice, coconut aminos, rice vinegar, ginger, and garlic to create the sauce.

• 4

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

• 5

  Add the chicken to the pan in a single layer and sear for 3-4 minutes per side until golden brown and crispy.

• 6

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

• 7

  Add the broccoli, bell peppers, and snap peas to the same skillet, adding a splash of water if needed to steam, and sauté for 4-5 minutes until tender-crisp.

• 8

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

• 9

  Stir constantly for 1-2 minutes until the sauce thickens into a glossy glaze that coats the chicken and vegetables.