NUTRITION

SERVINGS

INGREDIENTS

6 oz chicken breast

1 tsp avocado oil

0.5 cup red bell pepper

0.5 cup green bell pepper

0.5 cup fresh pineapple chunks

0.25 cup red onion

1 tsp fresh ginger

1 clove garlic

3 tbsp coconut aminos

1 tbsp rice vinegar

1 tbsp honey

1 tsp arrowroot powder

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  In a small bowl, whisk together the coconut aminos, rice vinegar, honey, and arrowroot powder to create the sauce.

• 3

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

• 4

  Add the chicken to the skillet and cook for 5-6 minutes until golden brown and cooked through, then remove and set aside.

• 5

  In the same skillet, add the sliced bell peppers, red onion, minced garlic, and grated ginger, sautéing for 3-4 minutes until crisp-tender.

• 6

  Stir in the fresh pineapple chunks and cook for another minute to warm them through.

• 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.