NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

0.5 tsp avocado oil

0.5 cup pineapple chunks

1 cup red bell pepper

0.25 cup red onion

2 tbsp coconut aminos

1 tbsp rice vinegar

0.5 tsp honey

0.5 tsp arrowroot powder

0.25 cup cooked brown rice

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp sesame seeds

PREPARATION

• 1

  Cut the chicken breast into 1-inch cubes and season evenly with sea salt and black pepper.

• 2

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

• 3

  Add the chicken to the skillet and sear until golden brown and cooked through, approximately 6 to 8 minutes.

• 4

  Remove the chicken from the pan and set aside on a plate.

• 5

  In the same skillet, add the diced red bell pepper and red onion, sautéing for 4 minutes until they are crisp-tender.

• 6

  In a small bowl, whisk together the coconut aminos, rice vinegar, honey, and arrowroot powder until smooth.

• 7

  Add the pineapple chunks and the sauce mixture to the skillet with the vegetables, stirring constantly.

• 8

  Return the cooked chicken to the skillet and toss everything together for 1 to 2 minutes until the sauce thickens into a glossy glaze.

• 9

  Serve the glazed chicken and vegetables over the warm brown rice and garnish with sesame seeds.