NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 tbsp avocado oil

0.5 cup red bell pepper

0.5 cup green bell pepper

0.25 cup red onion

0.5 cup pineapple chunks

2 tbsp coconut aminos

1 tbsp rice vinegar

1 tsp fresh ginger

1 clove garlic

1 tsp arrowroot powder

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Cut the chicken breast into bite-sized 1-inch cubes and season with sea salt and black pepper.

• 2

  In a small bowl, whisk together the coconut aminos, rice vinegar, grated ginger, minced garlic, and arrowroot powder 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 to the skillet and sear until golden brown and cooked through, about 5 to 6 minutes, then remove and set aside.

• 5

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

• 6

  Stir in the pineapple chunks and cook for another minute to warm them through.

• 7

  Return the chicken to the pan and pour the sauce mixture over the ingredients.

• 8

  Toss everything together for 1 to 2 minutes until the sauce thickens into a glossy glaze that coats the chicken and vegetables.