NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup cooked jasmine rice

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

1 tsp toasted sesame oil

2 tbsp coconut aminos

1 tbsp rice vinegar

1 tsp fresh ginger

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Cut the chicken breast into bite-sized cubes and season evenly with sea salt and black pepper.

• 2

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

• 3

  Add the chicken to the skillet and sear until golden brown and cooked through, approximately 5-7 minutes, then remove from the pan and set aside.

• 4

  In the same skillet, add the red onion, bell peppers, and pineapple chunks, sautéing until the vegetables are tender-crisp and the pineapple is slightly caramelized.

• 5

  While the vegetables cook, whisk together the coconut aminos, rice vinegar, grated ginger, and minced garlic in a small bowl.

• 6

  Return the cooked chicken to the skillet and pour the sauce over the mixture, tossing constantly to coat and allowing the sauce to thicken for 1-2 minutes.

• 7

  Drizzle the stir-fry with toasted sesame oil and serve immediately over the warm jasmine rice.