NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 cup broccoli florets

0.5 cup red bell pepper

0.5 cup fresh pineapple chunks

1 tbsp avocado oil

2 tbsp coconut aminos

1 tbsp rice vinegar

1 tbsp tomato paste

1 tsp honey

1 tsp fresh ginger

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp sesame seeds

PREPARATION

• 1

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

• 2

  In a small bowl, whisk together the coconut aminos, rice vinegar, tomato paste, honey, grated fresh ginger, and minced garlic to create the stir-fry sauce.

• 3

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

• 4

  Add the chicken cubes to the skillet and sear until golden brown and cooked through, approximately 5 to 7 minutes.

• 5

  Remove the cooked chicken from the skillet and set it aside on a plate.

• 6

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

• 7

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

• 8

  Toss all ingredients together for 1 to 2 minutes until the sauce thickens and coats everything in a glossy glaze.

• 9

  Garnish the stir-fry with sesame seeds and serve immediately.