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 broccoli florets

0.5 cup red bell pepper

0.25 cup pineapple chunks

1 tbsp honey

1 tbsp rice vinegar

1 tbsp tomato paste

1 tbsp tamari

0.25 cup cooked brown rice

1 tsp sesame seeds

PREPARATION

• 1

  Cut the chicken breast into bite-sized cubes and place them in a bowl.

• 2

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

• 3

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

• 4

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

• 5

  Add the broccoli florets, sliced bell peppers, and pineapple chunks to the skillet, sautéing for another 3-4 minutes until the vegetables are tender-crisp.

• 6

  In a small jar, whisk together the honey, rice vinegar, tomato paste, and tamari to create the sauce.

• 7

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

• 8

  Serve the stir-fry over the warm cooked brown rice and garnish with sesame seeds.