NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tsp avocado oil

0.5 cup red bell pepper

0.25 cup yellow onion

0.5 cup fresh pineapple chunks

1 clove garlic

1 tsp fresh ginger

1 tbsp coconut aminos

1 tbsp apple cider vinegar

1 tbsp tomato paste

1 tsp toasted sesame oil

0.5 cup cooked brown rice

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Cut the chicken breast into 1-inch cubes and season evenly with sea salt and black pepper.

• 2

  Heat the avocado oil in a large skillet over medium-high heat. Add the chicken and cook until golden brown and cooked through, about 5-7 minutes.

• 3

  Remove the chicken from the skillet and set aside. In the same skillet, add the diced bell peppers and onions, sautéing for 3-4 minutes until tender-crisp.

• 4

  In a small bowl, whisk together the coconut aminos, apple cider vinegar, tomato paste, minced garlic, and grated ginger to create the sauce.

• 5

  Add the chicken back into the skillet along with the fresh pineapple chunks and the prepared sauce.

• 6

  Simmer for 2-3 minutes until the sauce thickens and coats the chicken in a glossy glaze.

• 7

  Remove from heat, drizzle with toasted sesame oil, and serve immediately over the warm cooked brown rice.