NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

0.5 cup pineapple chunks

1 cup bell peppers

0.25 cup red onion

1 tsp avocado oil

1 tbsp tomato paste

2 tbsp coconut aminos

1 tbsp apple cider vinegar

1 tsp honey

1 tsp fresh ginger

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Pat the chicken breast dry and cut into bite-sized 1-inch cubes, then season evenly with sea salt and black pepper.

• 2

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

• 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 for 4-5 minutes until golden brown and cooked through, then remove and set aside.

• 5

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

• 6

  Stir in the pineapple chunks and cook for another minute until warmed through and slightly caramelized.

• 7

  Return the chicken to the pan and pour the prepared sauce over the mixture, tossing constantly for 1-2 minutes until the glaze thickens and coats everything beautifully.