NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.5 cup Cooked brown rice

0.5 cup Fresh pineapple chunks

1 cup Bell peppers

0.25 cup Red onion

1 tsp Avocado oil

2 tbsp Coconut aminos

1 tbsp Rice vinegar

1 tsp Honey

1 tsp Arrowroot powder

0.5 tsp Toasted sesame oil

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Fresh ginger

1 clove Garlic

PREPARATION

• 1

  Whisk the coconut aminos, rice vinegar, honey, arrowroot powder, minced ginger, and minced garlic in a small bowl until smooth to create the sauce.

• 2

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

• 3

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

• 4

  Add the sliced bell peppers and red onion to the skillet, sautéing for about 3-4 minutes until the vegetables are tender-crisp.

• 5

  Stir in the fresh pineapple chunks and pour the prepared sauce over the mixture.

• 6

  Simmer for 1-2 minutes until the sauce thickens into a glossy glaze that coats the chicken and vegetables.

• 7

  Remove from heat, drizzle with toasted sesame oil, and serve immediately over the warm cooked brown rice.