NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Chicken breast

1 tbsp Arrowroot powder

2 tsp Avocado oil

0.5 cup Red bell pepper

0.5 cup Green bell pepper

0.5 cup Sugar snap peas

0.5 cup Pineapple chunks

1 tbsp Coconut aminos

1 tbsp Rice vinegar

1 tsp Honey

1 tsp Tomato paste

0.5 tsp Sesame oil

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Fresh ginger

1 clove Garlic

PREPARATION

• 1

  Dice chicken into 1-inch cubes and toss with arrowroot powder, sea salt, and black pepper until evenly coated.

• 2

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

• 3

  Heat avocado oil in a large skillet over medium-high heat and sear the chicken until golden and crispy on all sides.

• 4

  Remove chicken from the pan and add the bell peppers, snap peas, minced ginger, and garlic, sautéing until tender-crisp.

• 5

  Stir in the pineapple chunks and the prepared sauce, allowing it to bubble and thicken slightly for one minute.

• 6

  Return the crispy chicken to the pan, tossing everything together until glazed and heated through.