NUTRITION

SERVINGS

INGREDIENTS

6 oz Chicken breast

0.5 cup Fresh pineapple

1 cup Red bell pepper

0.25 cup Red onion

1 tsp Avocado oil

1 tbsp Honey

1 tbsp Apple cider vinegar

1 tbsp Tomato paste

1 tbsp Coconut aminos

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Fresh ginger

1 clove Garlic

PREPARATION

• 1

  In a small bowl, whisk together the honey, apple cider vinegar, tomato paste, and coconut aminos until smooth to create the sauce.

• 2

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

• 3

  Season the chicken cubes with sea salt and black pepper, then add them to the skillet.

• 4

  Cook the chicken for 5-6 minutes until golden brown and cooked through, then remove from the pan and set aside.

• 5

  In the same skillet, add the bell peppers, red onion, minced ginger, and minced garlic, sautéing for 3-4 minutes until the vegetables are crisp-tender.

• 6

  Add the pineapple chunks to the skillet and cook for another 2 minutes until they begin to caramelize slightly.

• 7

  Return the chicken to the pan and pour the prepared sauce over the mixture.

• 8

  Toss everything together for 1-2 minutes until the sauce thickens and coats the chicken and vegetables evenly.