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

0.5 cup fresh pineapple chunks

0.25 cup red onion

1 tsp avocado oil

2 tbsp coconut aminos

1 tbsp rice vinegar

1 tsp raw honey

1 tsp fresh ginger

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp sesame seeds

PREPARATION

• 1

  Whisk the coconut aminos, rice vinegar, raw honey, minced garlic, and grated ginger in a small bowl to create the glaze.

• 2

  Heat the avocado oil in a large skillet or wok over medium-high heat until shimmering.

• 3

  Add the cubed chicken breast, sea salt, and black pepper to the skillet and cook for 5-6 minutes until golden and cooked through.

• 4

  Remove the chicken from the pan and set aside, then add the red bell pepper, green bell pepper, red onion, and pineapple chunks.

• 5

  Sauté the vegetables and pineapple for 4-5 minutes until the peppers are crisp-tender and the pineapple is slightly caramelized.

• 6

  Return the chicken to the pan and pour the prepared glaze over the mixture, tossing for 1-2 minutes until the sauce thickens and coats everything evenly.

• 7

  Serve the stir-fry immediately over the warmed brown rice and garnish with a sprinkle of sesame seeds.