NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup brown rice

0.5 cup red bell pepper

0.5 cup green bell pepper

1 cup broccoli florets

1.5 tsp avocado oil

2 tbsp pineapple juice

1 tbsp coconut aminos

1 tbsp rice vinegar

1 tsp arrowroot powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh ginger

1 clove garlic

PREPARATION

• 1

  Whisk the pineapple juice, coconut aminos, rice vinegar, and arrowroot powder in a small bowl until smooth.

• 2

  Season the chicken breast cubes evenly with sea salt and black pepper.

• 3

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

• 4

  Add the chicken to the skillet and cook until golden brown and cooked through, approximately 5 to 7 minutes.

• 5

  Remove the chicken from the pan and set aside, then add the bell peppers, broccoli, ginger, and garlic to the same skillet.

• 6

  Sauté the vegetables for 3 to 4 minutes until they are tender-crisp and vibrant.

• 7

  Return the cooked chicken to the skillet and pour the prepared sauce over the chicken and vegetable mixture.

• 8

  Stir constantly for 1 to 2 minutes until the sauce thickens into a glossy glaze that coats all ingredients.

• 9

  Serve the stir-fry immediately over the warm cooked brown rice.