NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Chicken breast

0.5 cup Fresh pineapple chunks

1 cup Red bell pepper

0.25 cup Red onion

1 cup Broccoli florets

1 tsp Avocado oil

2 tbsp Coconut aminos

1 tbsp Rice vinegar

1 tbsp Tomato paste

1 tsp Arrowroot powder

0.25 tsp Garlic powder

0.25 tsp Ginger powder

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

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

• 2

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

• 3

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

• 4

  Add the chicken to the skillet and cook for 5-6 minutes, stirring occasionally, until golden brown and cooked through. Remove chicken from the pan and set aside.

• 5

  In the same skillet, add the sliced bell peppers, red onion, and broccoli florets. Sauté for 4-5 minutes until the vegetables are tender-crisp.

• 6

  Add the pineapple chunks and the cooked chicken back into the skillet with the vegetables.

• 7

  Pour the prepared sauce over the mixture and toss well. Simmer for 1-2 minutes until the sauce thickens and becomes glossy, coating all ingredients evenly.

• 8

  Serve immediately while hot.