NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 tsp avocado oil

1 cup bell peppers

0.5 cup broccoli florets

0.25 cup fresh pineapple chunks

0.5 cup cooked brown rice

2 tbsp coconut aminos

1 tbsp rice vinegar

1 tsp arrowroot powder

1 tsp fresh ginger

1 clove garlic

0.13 tsp sea salt

0.13 tsp black pepper

PREPARATION

• 1

  In a small bowl, whisk together the coconut aminos, rice vinegar, arrowroot powder, minced ginger, and minced garlic to create the sauce.

• 2

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

• 3

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

• 4

  Add the chicken to the skillet and cook until golden brown and cooked through, approximately 5 to 7 minutes, then remove from the pan and set aside.

• 5

  In the same pan, add the sliced bell peppers, broccoli florets, and pineapple chunks, sautéing for 3 to 4 minutes until the vegetables are tender-crisp.

• 6

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

• 7

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

• 8

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