NUTRITION

SERVINGS

INGREDIENTS

6 oz Chicken breast

1 tsp Avocado oil

0.5 cup Red bell pepper

0.5 cup Green bell pepper

0.25 cup Red onion

0.5 cup Fresh pineapple chunks

2 tbsp Coconut aminos

1 tbsp Apple cider vinegar

1 tsp Honey

1 tsp Arrowroot powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Sesame seeds

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 coconut aminos, apple cider vinegar, honey, and arrowroot powder until smooth.

• 3

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

• 4

  Add the chicken pieces to the skillet and cook for 5-6 minutes, stirring occasionally, until golden brown and cooked through.

• 5

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

• 6

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

• 7

  Stir in the fresh pineapple chunks and cook for an additional minute to warm through.

• 8

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

• 9

  Toss everything together for 1-2 minutes until the sauce thickens into a glossy glaze that coats the chicken and vegetables.

• 10

  Remove from heat and garnish with sesame seeds before serving hot.