NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tbsp arrowroot powder

0.5 tbsp avocado oil

1 cup red bell pepper

0.25 cup pineapple chunks

1 tbsp rice vinegar

1 tsp honey

1 tbsp tomato paste

1 tbsp coconut aminos

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp sesame seeds

PREPARATION

• 1

  Cut the chicken breast into bite-sized cubes and season with sea salt and black pepper.

• 2

  Place the chicken in a bowl with arrowroot powder and toss until each piece is evenly coated.

• 3

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

• 4

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

• 5

  Add the chicken to the skillet, cooking for 5-6 minutes while turning occasionally until the exterior is crispy and golden.

• 6

  Remove the chicken from the pan and set aside.

• 7

  Add the sliced red bell peppers and pineapple chunks to the same skillet, sautéing for 3 minutes until the peppers are tender-crisp.

• 8

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

• 9

  Toss everything together for 1-2 minutes until the sauce thickens and glazes the chicken and vegetables.

• 10

  Garnish with sesame seeds before serving.