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 Pineapple chunks

0.33 cup Cooked brown rice

2 tbsp Coconut aminos

1 tbsp Rice vinegar

1 tsp Honey

1 tsp Arrowroot powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Fresh ginger

1 clove Garlic

PREPARATION

• 1

  Dice the chicken breast into bite-sized pieces and season them evenly with the sea salt and black pepper.

• 2

  In a small glass bowl, whisk together the coconut aminos, rice vinegar, honey, and arrowroot powder until the powder is fully dissolved.

• 3

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

• 4

  Add the seasoned chicken to the pan and sear for 5-6 minutes, turning occasionally until golden brown and cooked through, then remove to a plate.

• 5

  In the same pan, add the minced garlic, grated fresh ginger, sliced bell peppers, and pineapple chunks, sautéing for 3-4 minutes until the vegetables are crisp-tender.

• 6

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

• 7

  Stir constantly for 1-2 minutes as the sauce bubbles and thickens into a glossy glaze that coats every ingredient.

• 8

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