NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Chicken breast

0.5 cup Cooked brown rice

0.5 cup Red bell pepper

0.25 cup Red onion

0.25 cup Fresh pineapple chunks

1 tsp Avocado oil

1 tbsp Tamari

1 tbsp Apple cider vinegar

1 tsp Honey

1 tsp Arrowroot powder

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 tamari, apple cider vinegar, honey, arrowroot powder, garlic powder, and ginger powder to create the sauce.

• 2

  Season the cubed chicken breast with sea salt and black pepper.

• 3

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

• 4

  Add the chicken to the skillet and sear until golden brown and cooked through, about 5 to 7 minutes.

• 5

  Remove chicken from the pan and set aside; add the bell peppers, red onion, and pineapple to the same skillet.

• 6

  Sauté the vegetables for 3 to 4 minutes until the peppers are tender-crisp and the pineapple is slightly caramelized.

• 7

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

• 8

  Stir constantly for 1 to 2 minutes until the sauce thickens and coats everything evenly.

• 9

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