NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

0.5 cup brown rice

0.5 cup red bell pepper

0.5 cup snap peas

0.25 cup pineapple chunks

1 tsp avocado oil

1 tbsp coconut aminos

1 tbsp rice vinegar

1 tbsp pineapple juice

1 tsp fresh ginger

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp sesame seeds

PREPARATION

• 1

  Prepare the brown rice according to package directions and set aside.

• 2

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

• 3

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

• 4

  Season the cubed chicken breast with sea salt and black pepper, then add to the skillet and cook until golden and cooked through.

• 5

  Add the sliced red bell pepper, snap peas, and pineapple chunks to the pan, stir-frying for 3-5 minutes until the vegetables are tender-crisp.

• 6

  Pour the prepared sauce over the chicken and vegetable mixture, tossing constantly for 1-2 minutes until the sauce reduces and creates a glossy coating.

• 7

  Serve the hot stir-fry over the cooked brown rice and garnish with sesame seeds.