NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Chicken breast

0.5 cup Cooked brown rice

0.5 cup Fresh pineapple chunks

0.5 cup Red bell pepper

0.25 cup Red onion

1 tbsp Coconut aminos

1 tbsp Apple cider vinegar

1 tsp Honey

1 tsp Toasted sesame oil

1 tsp Fresh ginger

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Avocado oil

PREPARATION

• 1

  Dice the chicken breast into bite-sized pieces and season evenly with sea salt and black pepper.

• 2

  In a small glass bowl, whisk together the coconut aminos, apple cider vinegar, honey, minced ginger, and minced garlic to create the glaze.

• 3

  Heat the avocado oil in a large stainless steel or cast iron skillet over medium-high heat.

• 4

  Add the chicken to the skillet and sear until golden brown and cooked through, approximately 5-7 minutes, then remove from the pan and set aside.

• 5

  In the same skillet, add the chopped red bell pepper, red onion, and pineapple chunks, sautéing for 3-4 minutes until the vegetables are tender-crisp.

• 6

  Return the cooked chicken to the skillet and pour the prepared glaze over the mixture.

• 7

  Stir constantly for 1-2 minutes until the sauce thickens and coats the chicken and vegetables thoroughly.

• 8

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