NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

2 tsp extra virgin olive oil

0.5 cup pineapple chunks

0.5 cup red bell pepper

0.5 cup green bell pepper

0.25 cup red onion

2 tbsp coconut aminos

1 tbsp rice vinegar

1 tbsp tomato puree

1 tsp fresh ginger

1 clove garlic

1 tsp arrowroot 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 puree, and arrowroot powder until smooth.

• 2

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

• 3

  Heat the olive oil in a large skillet over medium-high heat and sear the chicken until golden brown and cooked through.

• 4

  Remove the chicken from the skillet and set aside; add the bell peppers, red onion, and pineapple chunks to the same pan.

• 5

  Sauté the vegetables and pineapple for 3 to 4 minutes until the peppers are tender-crisp.

• 6

  Add the minced garlic and grated fresh ginger to the skillet, stirring for 30 seconds until fragrant.

• 7

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

• 8

  Toss everything together for 1 to 2 minutes until the sauce thickens into a glossy glaze that coats the chicken and vegetables.