NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

0.5 cup fresh pineapple

0.5 cup red bell pepper

0.5 cup green bell pepper

0.25 cup red onion

1 tsp sesame oil

2 tbsp coconut aminos

1 tbsp apple cider vinegar

1 tsp raw honey

1 tsp arrowroot powder

1 clove garlic

1 tsp fresh ginger

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Dice the chicken breast into bite-sized pieces and season with sea salt and black pepper.

• 2

  In a small bowl, whisk together the coconut aminos, apple cider vinegar, raw honey, and arrowroot powder to create the sauce.

• 3

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

• 4

  Add the chicken to the skillet and cook until golden brown and cooked through, about 5-7 minutes, then remove from the pan and set aside.

• 5

  In the same skillet, add the chopped red onion, bell peppers, and pineapple, sautéing for 3-4 minutes until the vegetables are tender-crisp.

• 6

  Stir in the minced garlic and grated ginger, cooking for another 30 seconds until fragrant.

• 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 chicken and vegetables evenly.

• 9

  Serve immediately while hot.