NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 tsp arrowroot powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp avocado oil

1 cup bell peppers

1 cup snap peas

0.25 cup pineapple chunks

2 tbsp coconut aminos

1 tbsp rice vinegar

1 tsp honey

1 tsp fresh ginger

1 clove garlic

PREPARATION

• 1

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

• 2

  Heat the avocado oil in a large skillet or wok over medium-high heat and sear the chicken until golden brown and cooked through, then remove and set aside.

• 3

  In the same pan, add the sliced bell peppers and snap peas, stir-frying for 3 to 4 minutes until they are tender-crisp and bright in color.

• 4

  In a small jar or bowl, whisk together the coconut aminos, rice vinegar, honey, minced ginger, and minced garlic until well combined.

• 5

  Return the cooked chicken to the pan along with the pineapple chunks and pour the sauce over the mixture, tossing for 1 minute until the glaze is thick and glossy.