NUTRITION

SERVINGS

INGREDIENTS

6 oz chicken breast

0.5 tbsp avocado oil

0.5 cup red bell pepper

0.25 cup yellow onion

0.25 cup fresh pineapple chunks

0.25 cup cooked brown rice

1 tbsp coconut aminos

1 tsp rice vinegar

1 tsp honey

1 tsp fresh ginger

1 clove garlic

0.5 tsp arrowroot powder

0.13 tsp sea salt

0.13 tsp black pepper

PREPARATION

• 1

  Whisk the coconut aminos, rice vinegar, honey, minced ginger, minced garlic, and arrowroot powder in a small bowl until smooth to create the sauce.

• 2

  Dice the chicken breast into bite-sized pieces and season evenly with sea salt and black pepper.

• 3

  Heat the avocado oil in a large skillet or wok over medium-high heat until it begins to shimmer.

• 4

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

• 5

  Remove the chicken from the skillet and set it aside on a plate.

• 6

  In the same skillet, add the chopped bell peppers and onions, sautéing for 3 to 4 minutes until they are crisp-tender.

• 7

  Stir in the fresh pineapple chunks and cook for 1 minute to allow them to warm through and slightly caramelize.

• 8

  Return the cooked chicken to the skillet and pour the prepared sauce over the mixture.

• 9

  Toss everything together for 1 to 2 minutes until the sauce thickens and creates a glossy coating, then serve over the cooked brown rice.