NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 tsp arrowroot powder

1 tsp avocado oil

0.5 cup red bell pepper

0.5 cup snap peas

0.25 cup pineapple chunks

1 tbsp tamari

1 tbsp apple cider vinegar

1 tsp honey

0.5 cup cooked brown rice

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Pat the chicken breast pieces dry with a paper towel and toss them in a bowl with arrowroot powder, sea salt, and black pepper until evenly coated.

• 2

  In a small glass jar or bowl, whisk together the tamari, apple cider vinegar, and honey to create the sweet and sour sauce base.

• 3

  Heat the avocado oil in a large stainless steel or cast iron skillet over medium-high heat.

• 4

  Add the chicken to the hot skillet in a single layer and sear for 3-4 minutes per side until golden brown and cooked through, then remove and set aside.

• 5

  In the same skillet, add the sliced red bell pepper, snap peas, and pineapple chunks, sautéing for 2-3 minutes until the vegetables are tender-crisp.

• 6

  Return the chicken to the skillet and pour the sauce over the mixture, stirring constantly for 1 minute until the sauce thickens into a glossy glaze.

• 7

  Serve the hot stir-fry over a bed of warm cooked brown rice and enjoy immediately.