NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup cooked brown rice

0.5 cup red bell pepper

0.5 cup green bell pepper

0.25 cup fresh pineapple chunks

0.5 cup broccoli florets

1 tsp avocado oil

2 tbsp coconut aminos

1 tbsp rice vinegar

1 tbsp tomato paste

1 tsp honey

0.25 tsp garlic powder

0.25 tsp ginger powder

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 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 until shimmering.

• 4

  Add the chicken to the skillet and cook, stirring occasionally, until golden brown and cooked through, approximately 5 to 7 minutes.

• 5

  Add the chopped red and green bell peppers, broccoli florets, and pineapple chunks to the pan.

• 6

  Sauté the mixture for 3 to 4 minutes until the vegetables are tender yet still crisp.

• 7

  Pour the prepared sauce over the chicken and vegetables, tossing constantly for 1 minute until the glaze thickens and coats everything evenly.

• 8

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