NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tbsp arrowroot powder

0.75 tbsp avocado oil

1 cup broccoli florets

1 cup red bell pepper

0.5 cup snap peas

0.25 cup pineapple juice

1 tbsp rice vinegar

1 tbsp coconut aminos

1 tbsp tomato paste

1 tsp honey

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp sesame seeds

PREPARATION

• 1

  Cut the chicken breast into bite-sized pieces and toss in a bowl with the sea salt, black pepper, and arrowroot powder until evenly coated.

• 2

  In a small jar or bowl, whisk together the pineapple juice, rice vinegar, coconut aminos, tomato paste, and honey until smooth.

• 3

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

• 4

  Add the chicken to the skillet in a single layer and sear for 3-4 minutes per side until crispy and cooked through, then transfer to a plate.

• 5

  Add the broccoli, bell pepper, and snap peas to the same skillet and sauté for 5 minutes until tender-crisp and bright.

• 6

  Return the chicken to the pan and pour the sauce over the mixture, tossing constantly for 1-2 minutes until the sauce thickens into a glossy glaze.

• 7

  Garnish with sesame seeds and serve immediately while hot.