NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tbsp avocado oil

1 cup bell peppers

0.25 cup red onion

0.5 cup pineapple chunks

2 tbsp coconut aminos

1 tbsp rice vinegar

1 tbsp raw honey

1 tbsp tomato paste

0.5 tsp garlic powder

0.5 tsp ground ginger

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  In a small bowl, whisk together the coconut aminos, rice vinegar, raw honey, tomato paste, garlic powder, and ground ginger until smooth.

• 2

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

• 3

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

• 4

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

• 5

  Remove the cooked chicken from the skillet and set it aside on a plate.

• 6

  In the same skillet, add the sliced bell peppers and red onion, sautéing for 3 to 4 minutes until they are crisp-tender.

• 7

  Stir in the fresh pineapple chunks and cook for 1 minute to allow them to warm through and slightly caramelize.

• 8

  Return the chicken to the skillet and pour the prepared sauce over the mixture.

• 9

  Toss all ingredients together for 1 to 2 minutes until the sauce thickens and coats the chicken and vegetables beautifully.