NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 cup red bell pepper

0.5 cup pineapple chunks

0.25 cup red onion

0.5 tbsp avocado oil

3 tbsp coconut aminos

2 tbsp apple cider vinegar

1 tbsp tomato paste

1 tsp arrowroot powder

1 clove garlic

1 tsp fresh ginger

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  In a small bowl, whisk together the coconut aminos, apple cider vinegar, tomato paste, and arrowroot powder until smooth.

• 2

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

• 3

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

• 4

  Add the chicken to the pan and sear until golden brown and cooked through, about 5-6 minutes, then remove from the pan and set aside.

• 5

  In the same pan, add the sliced bell peppers and red onion, sautéing for 3-4 minutes until tender-crisp.

• 6

  Stir in the minced garlic, grated ginger, and pineapple chunks, cooking for an additional minute until fragrant.

• 7

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

• 8

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

• 9

  Serve immediately while hot.