NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tsp avocado oil

0.5 cup red bell pepper

0.5 cup green bell pepper

0.25 cup red onion

0.5 cup pineapple

1 tbsp coconut aminos

1 tbsp rice vinegar

1 tsp honey

1 tsp tomato paste

1 tsp fresh ginger

1 clove garlic

0.5 cup brown rice

0.25 tsp sea salt

0.25 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

  Season the diced chicken breast 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 cook until golden brown and cooked through, about 5-7 minutes, then remove and set aside.

• 5

  In the same skillet, add the bell peppers and red onion, sautéing until tender-crisp.

• 6

  Stir in the pineapple chunks and the prepared sauce, tossing to coat the vegetables.

• 7

  Return the chicken to the skillet and simmer for 2 minutes until the sauce thickens slightly and everything is well combined.

• 8

  Serve the stir-fry immediately over a bed of warm brown rice.