NUTRITION

SERVINGS

INGREDIENTS

6 oz Chicken breast

0.5 cup Pineapple chunks

1 cup Red bell pepper

0.25 cup Red onion

1 tsp Avocado oil

2 tbsp Coconut aminos

1 tbsp Rice vinegar

1 tbsp Tomato paste

1 tsp Arrowroot powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 clove Garlic

1 tsp Fresh ginger

PREPARATION

• 1

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

• 2

  In a small glass bowl, whisk together the coconut aminos, rice vinegar, tomato paste, and arrowroot powder until the mixture is smooth.

• 3

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

• 4

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

• 5

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

• 6

  Stir in the fresh pineapple chunks and pour the prepared sauce over the vegetables, stirring constantly as the sauce begins to bubble and thicken.

• 7

  Return the cooked chicken to the skillet, tossing thoroughly to ensure every piece is coated in the glossy glaze before serving warm.