NUTRITION

SERVINGS

INGREDIENTS

6 oz Chicken breast

0.5 cup Red bell pepper

0.5 cup Green bell pepper

0.25 cup Red onion

0.5 cup Pineapple chunks

1 tbsp Coconut aminos

1 tbsp Apple cider vinegar

1 tsp Honey

1 tsp Sesame oil

1 tsp Arrowroot powder

1 tsp Fresh ginger

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Avocado oil

PREPARATION

• 1

  In a small bowl, whisk together the coconut aminos, apple cider vinegar, honey, sesame oil, arrowroot powder, minced ginger, and minced garlic.

• 2

  Season the cubed chicken breast evenly with the sea salt and black pepper.

• 3

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

• 4

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

• 5

  Remove the chicken from the pan and set aside on a plate.

• 6

  In the same skillet, add the sliced red bell pepper, green bell pepper, and red onion, sautéing for 3-4 minutes until they are tender-crisp.

• 7

  Add the fresh pineapple chunks and the cooked chicken back into the skillet.

• 8

  Pour the prepared sauce over the mixture and toss constantly for 1-2 minutes until the sauce thickens into a glossy glaze that coats every piece.