NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 tbsp avocado oil

0.5 cup red bell pepper

0.5 cup green bell pepper

0.5 cup snap peas

0.5 cup pineapple chunks

1 tsp fresh ginger

2 cloves garlic

2 tbsp coconut aminos

1 tbsp rice vinegar

2 tbsp pineapple juice

1 tsp honey

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, pineapple juice, honey, and arrowroot powder until smooth; set aside.

• 2

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

• 3

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

• 4

  Add the chicken to the skillet and sear for 5-6 minutes, stirring occasionally, until golden brown and cooked through.

• 5

  Add the sliced bell peppers, snap peas, and pineapple chunks to the skillet, sautéing for 3-4 minutes until the vegetables are tender-crisp.

• 6

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

• 7

  Pour the prepared sauce over the chicken and vegetables, tossing constantly for 1-2 minutes until the sauce thickens and becomes glossy.

• 8

  Remove from heat and serve immediately.