NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 tsp Avocado oil

0.5 cup Red bell pepper

0.5 cup Snap peas

0.25 cup Pineapple chunks

0.5 cup Cooked brown rice

1 tbsp Honey

1 tbsp Coconut aminos

1 tbsp Rice vinegar

1 tsp Arrowroot powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Sesame seeds

PREPARATION

• 1

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

• 2

  Season the diced chicken breast 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 fully cooked.

• 5

  Add the sliced bell peppers and snap peas to the pan, sautéing for 3 minutes until they are tender-crisp and bright.

• 6

  Stir in the pineapple chunks and pour the prepared sauce over the mixture.

• 7

  Toss the ingredients constantly for 1 to 2 minutes until the sauce thickens into a glossy glaze that coats the chicken and vegetables.

• 8

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