NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 tsp Avocado oil

0.5 cup Red bell pepper

0.5 cup Green bell pepper

1 cup Broccoli florets

0.25 cup Fresh pineapple chunks

0.5 cup Cooked brown rice

2 tbsp Coconut aminos

1 tbsp Apple cider vinegar

1 tsp Fresh ginger

1 clove Garlic

1 tsp Toasted sesame oil

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Arrowroot powder

PREPARATION

• 1

  In a small bowl, whisk together the coconut aminos, apple cider vinegar, minced ginger, minced garlic, and arrowroot powder to create the sauce.

• 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 until shimmering.

• 4

  Add the chicken to the skillet and cook for 5-6 minutes until golden brown and cooked through, then remove and set aside.

• 5

  In the same skillet, add the sliced bell peppers and broccoli florets, sautéing for 3-4 minutes until tender-crisp.

• 6

  Return the chicken to the pan along with the fresh pineapple chunks.

• 7

  Pour the sauce over the mixture and stir constantly for 1-2 minutes until the glaze thickens and coats everything beautifully.

• 8

  Remove from heat and drizzle with toasted sesame oil before serving over the warm cooked brown rice.