NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 tbsp avocado oil

0.5 cup red bell pepper

0.5 cup snap peas

0.5 cup pineapple chunks

0.25 cup cooked brown rice

2 tbsp coconut aminos

1 tbsp pineapple juice

1 tbsp apple cider vinegar

1 tsp fresh ginger

1 clove garlic

1 tsp arrowroot powder

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Whisk together the coconut aminos, pineapple juice, apple cider vinegar, and arrowroot powder in a small bowl until smooth to create the sauce.

• 2

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

• 3

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

• 4

  Add the chicken to the skillet and sauté for 5 to 7 minutes until golden brown and cooked through.

• 5

  Add the minced garlic, grated ginger, bell peppers, and snap peas to the pan and stir-fry for 3 minutes until the vegetables are tender-crisp.

• 6

  Stir in the pineapple chunks and the prepared sauce, tossing constantly for 1 to 2 minutes until the glaze thickens and coats the chicken and vegetables.

• 7

  Serve the stir-fry immediately over the warm cooked brown rice.