NUTRITION

SERVINGS

INGREDIENTS

6 oz Chicken breast

1 tbsp Avocado oil

0.5 cup Red bell pepper

0.5 cup Green bell pepper

0.25 cup Red onion

0.25 cup Fresh pineapple chunks

2 tbsp Coconut aminos

1 tbsp Rice vinegar

1 tbsp Tomato paste

1 tsp Honey

0.5 tsp Fresh ginger

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Pat the chicken breast dry and cut into 1-inch cubes, then season with sea salt and black pepper.

• 2

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

• 3

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

• 4

  Add the chicken cubes to the skillet and sear for 5-6 minutes, turning occasionally, until golden brown and cooked through.

• 5

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

• 6

  Sauté the vegetables for 3-4 minutes until they are crisp-tender and slightly charred.

• 7

  Add the pineapple chunks and the prepared sauce to the skillet, stirring constantly for 1-2 minutes until the sauce thickens and coats the vegetables.

• 8

  Return the chicken to the skillet and toss everything together until heated through and glazed beautifully.