NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 tbsp avocado oil

1 cup bell pepper

0.25 cup red onion

0.25 cup pineapple chunks

0.25 cup unsweetened pineapple juice

2 tbsp coconut aminos

1 tbsp rice vinegar

1 tbsp tomato paste

1 tsp honey

1 tsp arrowroot powder

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  In a small bowl, whisk together the pineapple juice, coconut aminos, rice vinegar, tomato paste, honey, and arrowroot powder until smooth; set aside.

• 2

  Cut the chicken breast into bite-sized cubes and season evenly 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 sear for 5-6 minutes, turning occasionally, until golden brown and cooked through.

• 5

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

• 6

  Stir in the pineapple chunks and cook for another minute to warm through.

• 7

  Pour the prepared sauce over the chicken and vegetables, stirring constantly for 1-2 minutes until the sauce thickens and coats everything beautifully.

• 8

  Serve immediately while hot.