NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 cup bell peppers

0.25 cup fresh pineapple

0.33 cup cooked brown rice

2 tbsp rice vinegar

0.5 tbsp raw honey

1 tbsp tomato paste

1 tbsp coconut aminos

0.5 tsp arrowroot powder

1 tsp avocado oil

1 tsp fresh ginger

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  Cut the chicken breast into bite-sized cubes and season 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 for 4-5 minutes until golden brown and cooked through, then remove chicken from the pan and set aside.

• 5

  In the same skillet, add the sliced bell peppers, minced ginger, and minced garlic, sautéing for 3 minutes until the peppers are tender-crisp.

• 6

  Return the chicken to the pan along with the fresh pineapple chunks.

• 7

  Pour the sauce over the mixture and toss constantly for 1-2 minutes until the glaze thickens and coats everything beautifully.

• 8

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