NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tbsp arrowroot powder

0.5 cup red bell pepper

0.5 cup green bell pepper

0.5 cup pineapple chunks

1 tsp avocado oil

2 tbsp coconut aminos

1 tbsp rice vinegar

1 tbsp honey

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh ginger

1 clove garlic

PREPARATION

• 1

  Dice the chicken breast into 1-inch cubes and pat thoroughly dry with a paper towel.

• 2

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

• 3

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

• 4

  Add the chicken to the pan and sear until golden brown and cooked through, approximately 6-8 minutes, then remove chicken and set aside.

• 5

  In the same pan, add the diced bell peppers and pineapple, sautéing for 3-4 minutes until the peppers are tender-crisp.

• 6

  Stir in the minced garlic and grated ginger, cooking for another 30 seconds until the aromatics are fragrant.

• 7

  In a small jar, whisk together the coconut aminos, rice vinegar, and honey until well combined.

• 8

  Pour the sauce over the vegetables and add the crispy chicken back into the pan.

• 9

  Toss everything together for 1-2 minutes until the sauce thickens into a glossy glaze that coats every piece.