NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.5 tbsp Avocado oil

0.5 cup Red bell pepper

0.5 cup Green bell pepper

0.25 cup Red onion

0.25 cup Pineapple chunks

0.33 cup Brown rice

1 tbsp Coconut aminos

1 tbsp Rice vinegar

1 tsp Honey

1 tsp Tomato paste

0.25 tsp Garlic powder

0.25 tsp Ground ginger

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

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

• 2

  Season the cubed chicken breast with sea salt, black pepper, garlic powder, and ground ginger.

• 3

  Add the chicken to the skillet and sear until golden brown and cooked through, approximately 5 to 7 minutes, then remove and set aside.

• 4

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

• 5

  While the vegetables cook, whisk together the coconut aminos, rice vinegar, honey, and tomato paste in a small bowl to create the sauce.

• 6

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

• 7

  Toss everything together for 1 to 2 minutes until the sauce has thickened and evenly coated all ingredients.

• 8

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