NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup pineapple chunks

1 cup bell peppers

0.25 cup red onion

1 tbsp coconut aminos

1 tbsp rice vinegar

1 tbsp tomato paste

1 tsp honey

1 tsp avocado oil

1 tsp toasted sesame oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 cup cooked brown rice

1 tsp sesame seeds

PREPARATION

• 1

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

• 2

  Season the cubed chicken breast with sea salt and black pepper.

• 3

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

• 4

  Add the chicken to the skillet and cook until browned on all sides, about 5-6 minutes.

• 5

  Toss in the sliced bell peppers and red onion, sautéing until the vegetables are crisp-tender.

• 6

  Stir in the pineapple chunks and the prepared sauce, tossing to coat everything evenly.

• 7

  Simmer for 2 minutes until the sauce thickens slightly and the pineapple is warmed through.

• 8

  Remove from heat and drizzle with toasted sesame oil.

• 9

  Serve the mixture over the cooked brown rice and garnish with sesame seeds.