NUTRITION

SERVINGS

INGREDIENTS

6 oz chicken breast

0.5 cup red bell pepper

0.5 cup green bell pepper

0.25 cup red onion

0.5 cup pineapple chunks

2 tbsp coconut aminos

1 tbsp rice vinegar

1 tbsp tomato paste

1 tsp fresh ginger

1 clove garlic

1 tsp arrowroot powder

0.5 tbsp avocado oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 cup cooked brown rice

PREPARATION

• 1

  Whisk coconut aminos, rice vinegar, tomato paste, minced ginger, minced garlic, and arrowroot powder in a small bowl to create the sauce.

• 2

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

• 3

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

• 4

  Add the chicken to the skillet and sear until golden brown and cooked through, then remove the chicken and set it aside on a plate.

• 5

  Add the sliced bell peppers, red onion, and pineapple chunks to the same skillet and sauté for 3-4 minutes until the vegetables are tender-crisp.

• 6

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

• 7

  Stir constantly for 1-2 minutes until the sauce thickens and thoroughly coats the chicken and vegetables.

• 8

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