NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tbsp avocado oil

0.5 cup bell pepper

0.5 cup sugar snap peas

0.5 cup fresh pineapple chunks

1 tbsp honey

2 tbsp coconut aminos

1 tbsp rice vinegar

1 tbsp tomato paste

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp sesame seeds

PREPARATION

• 1

  Pat the chicken breast dry with paper towels and season evenly with sea salt and black pepper.

• 2

  In a small glass bowl, whisk together the honey, coconut aminos, rice vinegar, and tomato paste until smooth.

• 3

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

• 4

  Add the chicken to the skillet in a single layer and sear for 5-6 minutes until golden brown and cooked through.

• 5

  Remove the chicken from the pan and set aside on a plate.

• 6

  Add the bell peppers, snap peas, and pineapple to the same skillet and stir-fry for 3-4 minutes until the vegetables are tender-crisp.

• 7

  Return the chicken and any accumulated juices to the skillet and pour the prepared sauce over the top.

• 8

  Toss everything together for 1-2 minutes until the sauce reduces into a thick, glossy glaze that coats every piece.

• 9

  Garnish with sesame seeds and serve immediately.