NUTRITION

SERVINGS

INGREDIENTS

6 oz Chicken breast

1 tsp Avocado oil

0.5 cup Red bell pepper

0.5 cup Green bell pepper

0.25 cup Red onion

0.25 cup Pineapple chunks

0.5 cup White rice

1 tbsp Coconut aminos

1 tbsp Rice vinegar

1 tsp Honey

1 tsp Tomato paste

1 tsp Arrowroot powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Sesame seeds

PREPARATION

• 1

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

• 2

  Cut the chicken breast into bite-sized cubes and season 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 for 5-6 minutes, stirring occasionally, until golden brown and cooked through.

• 5

  Add the sliced bell peppers and red onion to the skillet, sautéing for 3-4 minutes until they are tender yet still vibrant.

• 6

  Stir in the pineapple chunks and pour the prepared sauce over the mixture.

• 7

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

• 8

  Serve the stir-fry immediately over a bed of warm cooked white rice and garnish with sesame seeds.