NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.5 cup Cooked brown rice

0.5 cup Red bell pepper

0.5 cup Fresh pineapple chunks

0.25 cup Red onion

1 tbsp Honey

1 tbsp Coconut aminos

1 tbsp Apple cider vinegar

1 tsp Minced garlic

1 tsp Grated ginger

1 tsp Arrowroot powder

1 tsp Avocado oil

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  In a small bowl, whisk together the honey, coconut aminos, apple cider vinegar, and arrowroot powder to create the stir-fry sauce.

• 2

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

• 3

  Season the diced chicken breast with sea salt and black pepper, then add to the skillet and sear until golden and cooked through.

• 4

  Add the bell peppers, red onion, garlic, and ginger to the pan, sautéing for 3-4 minutes until the vegetables are tender-crisp.

• 5

  Stir in the fresh pineapple chunks and pour the prepared sauce over the mixture, tossing constantly until the glaze thickens and coats the ingredients.

• 6

  Serve the hot chicken and vegetable mixture immediately over the warm cooked brown rice.