NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup bell peppers

0.25 cup red onion

0.5 cup pineapple chunks

0.25 cup cooked brown rice

1 tbsp honey

1 tbsp apple cider vinegar

1 tbsp coconut aminos

1 tsp arrowroot powder

0.5 tsp avocado oil

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp sesame seeds

1 tbsp water

PREPARATION

• 1

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

• 2

  In a small glass bowl, whisk together the honey, apple cider vinegar, coconut aminos, arrowroot powder, and water until the starch is fully dissolved.

• 3

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

• 4

  Add the chicken to the skillet and cook until golden brown and the internal temperature reaches 165 degrees Fahrenheit, about 5-7 minutes.

• 5

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

• 6

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

• 7

  Stir in the pineapple chunks and cook for another 2 minutes until they are warm and slightly caramelized.

• 8

  Return the chicken to the skillet and pour the prepared sauce over the meat and vegetables.

• 9

  Toss everything together for 1-2 minutes until the sauce thickens into a glossy glaze that coats every piece.

• 10

  Serve the stir-fry immediately over the warm cooked brown rice and garnish with a sprinkle of sesame seeds.