NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup cooked jasmine rice

0.5 cup pineapple

0.5 cup red bell pepper

0.25 cup red onion

2 tbsp coconut aminos

1 tsp toasted sesame oil

1 tsp fresh ginger

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp green onions

PREPARATION

• 1

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

• 2

  Heat the toasted sesame oil in a large skillet over medium-high heat until it begins to shimmer.

• 3

  Add the chicken to the skillet and sauté for 5-6 minutes until golden brown and fully cooked through.

• 4

  Toss in the diced red bell pepper and red onion, cooking for an additional 3 minutes until the vegetables are tender-crisp.

• 5

  Stir in the minced garlic and grated fresh ginger, sautéing for 1 minute until the aromatics are fragrant.

• 6

  Pour in the coconut aminos and add the pineapple chunks, stirring constantly for 2 minutes until the sauce creates a light glaze.

• 7

  Spoon the chicken and pineapple mixture over the warm jasmine rice and garnish with freshly sliced green onions.