NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup fresh pineapple chunks

0.5 cup red bell pepper

0.5 cup green bell pepper

0.25 cup red onion

1 tsp avocado oil

2 tbsp coconut aminos

1 tbsp rice vinegar

1 tbsp honey

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

  In a small bowl, whisk together the coconut aminos, rice vinegar, honey, tomato paste, arrowroot powder, garlic powder, and ground ginger until smooth.

• 2

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

• 3

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

• 4

  Add the chicken to the skillet and sauté for 5-6 minutes until golden brown and cooked through.

• 5

  Add the chopped red bell pepper, green bell pepper, and red onion to the skillet, cooking for 3-4 minutes until tender yet still crisp.

• 6

  Stir in the fresh pineapple chunks and pour the prepared sauce over the mixture.

• 7

  Simmer for 1-2 minutes, stirring constantly, until the sauce thickens and coats the chicken and vegetables thoroughly.

• 8

  Remove from heat and serve immediately while the sauce is glossy and hot.