NUTRITION

SERVINGS

INGREDIENTS

6 oz Chicken breast

0.5 tbsp Avocado oil

0.5 cup Red bell pepper

0.5 cup Green bell pepper

0.25 cup Pineapple chunks

0.25 cup Cooked brown rice

2 tbsp Coconut aminos

1 tbsp Rice vinegar

2 tbsp Unsweetened pineapple juice

0.5 tsp Arrowroot powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 clove Garlic

0.5 tsp Fresh ginger

PREPARATION

• 1

  In a small bowl, whisk together the coconut aminos, rice vinegar, pineapple juice, and arrowroot powder until smooth.

• 2

  Season the diced 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 shimmering.

• 4

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

• 5

  Toss in the red and green bell peppers, minced garlic, and grated ginger, sautéing for 3 minutes until the vegetables are tender-crisp.

• 6

  Add the pineapple chunks and pour the sauce mixture over the chicken and vegetables.

• 7

  Stir constantly for 1 to 2 minutes until the sauce thickens into a glossy glaze that coats every piece.

• 8

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