NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

1 tsp avocado oil

0.5 cup red bell pepper

0.5 cup sugar snap peas

0.25 cup pineapple chunks

1 tbsp coconut aminos

1 tbsp apple cider vinegar

2 tsp honey

1 tsp tomato paste

1 tsp arrowroot powder

1 tsp toasted sesame oil

0.25 cup cooked brown rice

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  In a small bowl, whisk together the coconut aminos, apple cider vinegar, honey, tomato paste, and arrowroot powder until smooth to create the sauce.

• 2

  Season the diced chicken breast with sea salt and black pepper.

• 3

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

• 4

  Add the chicken to the skillet and cook for 5-6 minutes until golden brown and cooked through, then remove and set aside.

• 5

  In the same skillet, add the red bell pepper and sugar snap peas, sautéing for 3-4 minutes until tender-crisp.

• 6

  Stir in the pineapple chunks and the prepared sauce, cooking for 1-2 minutes until the glaze thickens and coats the vegetables.

• 7

  Return the chicken to the skillet and toss with the toasted sesame oil to combine.

• 8

  Serve the stir-fry immediately over the warm cooked brown rice.