NUTRITION

SERVINGS

INGREDIENTS

6 ounces Chicken Thighs

1/4 cup Cooked Brown Rice

1 cup Broccoli Florets

1/2 cup Red Bell Pepper, sliced

1/2 cup Snap Peas

1/2 cup Fresh Pineapple, cubed

1/2 teaspoon Sesame Oil

1 tablespoon Coconut Aminos

PREPARATION

• 1

  Prepare the brown rice according to package directions until fluffy.

• 2

  Season the chicken thighs with a pinch of sea salt and black pepper on both sides.

• 3

  Heat the sesame oil in a large non-stick skillet over medium-high heat.

• 4

  Place the chicken in the skillet and sear for 6-8 minutes per side until golden brown and cooked through.

• 5

  Remove the chicken from the pan and set aside to rest for a few minutes.

• 6

  In the same skillet, add the broccoli florets, sliced bell peppers, and snap peas with a tablespoon of water.

• 7

  Sauté the vegetables for 3-5 minutes until they are tender-crisp and bright green.

• 8

  Drizzle the coconut aminos over the vegetables and toss quickly to coat.

• 9

  Serve the seared chicken alongside the steamed brown rice and stir-fried vegetables, with fresh pineapple on the side.