NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

2 tsp Avocado oil

0.5 cup Red bell pepper

0.5 cup Green bell pepper

0.5 cup Broccoli florets

0.25 cup Pineapple chunks

1 tbsp Coconut aminos

1 tbsp Rice vinegar

1 tsp Honey

1 tsp Tomato paste

1 tsp Fresh ginger

1 clove Garlic

0.25 cup Cooked brown rice

0.13 tsp Sea salt

0.13 tsp Black pepper

PREPARATION

• 1

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

• 2

  Cut the chicken breast into bite-sized pieces and season with the 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 cook until golden brown and cooked through, approximately 5 to 7 minutes.

• 5

  Remove the chicken from the pan and set aside; add the diced bell peppers and broccoli florets to the same pan.

• 6

  Stir-fry the vegetables for 3 to 4 minutes until they are tender-crisp.

• 7

  Return the cooked chicken to the pan along with the pineapple chunks and the prepared sauce.

• 8

  Toss all ingredients together for 1 to 2 minutes until the sauce has thickened and evenly coated the mixture.

• 9

  Serve the stir-fry immediately over the warm cooked brown rice.