NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Chicken breast

1 tbsp Avocado oil

1 cup Red bell pepper

0.5 cup Fresh pineapple

0.25 cup Red onion

2 tbsp Coconut aminos

1 tbsp Apple cider vinegar

1 tbsp Tomato paste

1 tsp Honey

1 tsp Arrowroot powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Fresh ginger

1 clove Garlic

PREPARATION

• 1

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

• 2

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

• 3

  Season the diced chicken breast with sea salt and black pepper, then add it to the skillet.

• 4

  Sear the chicken for 5-6 minutes, stirring occasionally, until golden brown and cooked through.

• 5

  Add the sliced bell peppers, red onion, and pineapple chunks to the pan, sautéing for 3-4 minutes until the vegetables are tender-crisp.

• 6

  Stir in the minced garlic and grated fresh ginger, cooking for just 30 seconds until the aromatics are fragrant.

• 7

  Pour the prepared sauce over the chicken and vegetables, tossing constantly for 1-2 minutes until the glaze thickens and coats everything beautifully.

• 8

  Serve immediately while hot and the flavors are bright.