NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

0.5 cup pineapple chunks

1 cup bell pepper

0.5 cup red onion

1 cup broccoli florets

1 tsp avocado oil

2 tbsp pineapple juice

2 tbsp coconut aminos

1 tbsp rice vinegar

1 tbsp tomato paste

1 tsp arrowroot powder

0.25 tsp garlic powder

0.25 tsp ground ginger

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Whisk together the pineapple juice, coconut aminos, rice vinegar, tomato paste, arrowroot powder, garlic powder, and ground ginger in a small bowl 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 until shimmering.

• 4

  Add the chicken to the skillet and sauté until golden brown and cooked through, approximately 5 to 7 minutes, then remove from the pan and set aside.

• 5

  In the same skillet, add the bell peppers, red onion, and broccoli florets, sautéing for 4 to 5 minutes until tender-crisp.

• 6

  Stir in the pineapple chunks and cook for 1 minute to allow them to warm through and slightly caramelize.

• 7

  Return the cooked chicken to the skillet and pour the sauce over the mixture.

• 8

  Toss everything together for 1 to 2 minutes until the sauce thickens into a glossy glaze that coats every piece.