NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 tbsp avocado oil

0.5 cup red bell pepper

0.5 cup green bell pepper

0.25 cup red onion

0.5 cup pineapple chunks

2 tbsp coconut aminos

1 tbsp rice vinegar

1 tbsp honey

1 tbsp tomato paste

1 tsp arrowroot powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp sesame seeds

PREPARATION

• 1

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

• 2

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

• 3

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

• 4

  Add the chicken cubes to the skillet and sauté for 5-6 minutes until golden brown and cooked through, then remove chicken from the pan and set aside.

• 5

  In the same skillet, add the diced red and green bell peppers along with the red onion, sautéing for 3-4 minutes until tender-crisp.

• 6

  Stir in the pineapple chunks and cook for another minute to warm through.

• 7

  Return the chicken to the skillet and pour the sauce over the mixture.

• 8

  Toss everything together for 1-2 minutes until the sauce thickens and coats the ingredients evenly.

• 9

  Garnish with sesame seeds before serving.