NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.5 cup Cooked brown rice

0.5 cup Pineapple chunks

1 cup Red bell pepper

0.25 cup Red onion

1 tsp Avocado oil

2 tbsp Coconut aminos

1 tbsp Rice vinegar

1 tsp Fresh ginger

1 clove Garlic

1 tsp Arrowroot starch

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  In a small bowl, whisk together the coconut aminos, rice vinegar, grated ginger, minced garlic, and arrowroot starch until the mixture is smooth.

• 2

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

• 3

  Heat the avocado oil in a large skillet over medium-high heat until it shimmers.

• 4

  Add the chicken to the skillet and sear until golden brown and cooked through, approximately 5 to 7 minutes.

• 5

  Toss in the chopped bell peppers and red onion, sautéing for about 3 minutes until the vegetables are tender-crisp.

• 6

  Add the pineapple chunks and the prepared sauce to the skillet, stirring constantly as the glaze thickens and coats all the ingredients.

• 7

  Serve the glazed chicken and vegetables immediately over the warm cooked brown rice.