NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 tsp Avocado oil

0.5 cup Bell peppers

0.25 cup Red onion

0.25 cup Fresh pineapple

0.25 cup Cooked brown rice

1 tbsp Tamari

1 tbsp Apple cider vinegar

1 tbsp Tomato paste

0.5 tbsp Honey

0.25 tsp Garlic powder

0.25 tsp Ginger powder

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  In a small bowl, whisk together the tamari, apple cider vinegar, tomato paste, honey, garlic powder, and ginger powder until the sauce is smooth.

• 2

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

• 3

  Season the cubed chicken breast with sea salt and black pepper, then add it to the hot skillet.

• 4

  Sauté the chicken for 5-6 minutes until golden brown and cooked through, then remove from the pan and set aside.

• 5

  In the same skillet, add the bell peppers, red onion, and pineapple chunks, cooking for 3-4 minutes until the vegetables are tender yet crisp.

• 6

  Return the chicken to the pan and pour the prepared sauce over the mixture, tossing constantly for 1-2 minutes until the glaze thickens and coats every ingredient.

• 7

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