NUTRITION

SERVINGS

INGREDIENTS

6 oz chicken breast

1 tbsp avocado oil

1 cup bell peppers

0.25 cup red onion

0.5 cup pineapple

2 tbsp coconut aminos

1 tbsp rice vinegar

1 tbsp tomato paste

1 tsp arrowroot powder

1 tsp fresh ginger

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  In a small bowl, whisk together the coconut aminos, rice vinegar, tomato paste, arrowroot powder, minced ginger, and minced garlic to create the sauce.

• 3

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

• 4

  Add the chicken to the skillet and cook until golden brown and cooked through, approximately 6 to 8 minutes.

• 5

  Remove the chicken from the pan and set aside, then add the sliced bell peppers and red onion to the same skillet.

• 6

  Sauté the vegetables until they are crisp-tender, about 4 minutes, then stir in the pineapple chunks.

• 7

  Pour the prepared sauce into the skillet and stir constantly until the glaze thickens and becomes glossy.

• 8

  Return the chicken to the pan and toss everything together to ensure an even coating before serving.