NUTRITION

SERVINGS

INGREDIENTS

6 oz Chicken breast

0.5 cup 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

2 tbsp Rice vinegar

1 tbsp Tomato paste

1 tsp Honey

1 tsp Arrowroot starch

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 coconut aminos, rice vinegar, tomato paste, honey, arrowroot starch, minced ginger, and minced garlic until smooth.

• 2

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

• 3

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

• 4

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

• 5

  In the same skillet, add the diced bell peppers, red onion, and pineapple chunks, sautéing for 3-4 minutes until the vegetables are crisp-tender.

• 6

  Return the cooked chicken to the skillet and pour the prepared sauce over the mixture.

• 7

  Toss everything together constantly for 1-2 minutes until the sauce thickens into a glossy glaze that thoroughly coats the chicken and vegetables.

• 8

  Serve immediately while hot and the glaze is at its most vibrant.