NUTRITION

SERVINGS

INGREDIENTS

5 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

0.5 tbsp avocado oil

2 tbsp coconut aminos

2 tbsp rice vinegar

1 tbsp tomato paste

0.5 tbsp honey

1 tsp arrowroot powder

0.25 tsp sea salt

0.25 tsp black pepper

1 clove garlic

0.5 tsp fresh ginger

PREPARATION

• 1

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

• 2

  Season the diced chicken breast evenly with the 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, then remove from the pan and set aside.

• 5

  In the same skillet, add the red onion, red bell pepper, and green bell pepper, sautéing for about 4 minutes until they are tender-crisp.

• 6

  Stir in the minced garlic, grated ginger, and pineapple chunks, cooking for another 2 minutes until the aromatics are fragrant.

• 7

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

• 8

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