NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup red bell pepper

0.5 cup green bell pepper

0.25 cup red onion

0.5 cup pineapple chunks

0.5 tbsp avocado oil

0.5 tsp toasted sesame oil

2 tbsp coconut aminos

1 tbsp rice vinegar

1 tbsp tomato paste

0.5 tbsp raw honey

1 tsp fresh ginger

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

1 cup cauliflower rice

PREPARATION

• 1

  Pat the chicken breast dry and cut into 1-inch cubes, then season with sea salt and black pepper.

• 2

  In a small bowl, whisk together the coconut aminos, rice vinegar, tomato paste, honey, minced ginger, and minced garlic to create the sauce.

• 3

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

• 4

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

• 5

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

• 6

  Stir in the pineapple chunks and the prepared sauce, tossing to combine and allowing the sauce to thicken slightly for 1-2 minutes.

• 7

  Return the chicken to the pan, drizzle with toasted sesame oil, and toss until everything is beautifully glazed.

• 8

  Serve the stir-fry immediately over steamed cauliflower rice.