NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup red bell pepper

0.5 cup green bell pepper

0.25 cup red onion

0.25 cup fresh pineapple chunks

1 tsp avocado oil

2 tbsp coconut aminos

1 tbsp honey

2 tbsp pineapple juice

1 tbsp apple cider vinegar

1 tsp arrowroot powder

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

0.25 cup cooked brown rice

PREPARATION

• 1

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

• 2

  Cut the chicken breast into bite-sized cubes and season evenly with sea salt, black pepper, and garlic powder.

• 3

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

• 4

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

• 5

  Add the diced red bell pepper, green bell pepper, red onion, and pineapple chunks to the skillet, cooking for an additional 3-4 minutes until the vegetables are tender-crisp.

• 6

  Give the sauce mixture a quick whisk and pour it over the chicken and vegetables.

• 7

  Stir constantly for 1-2 minutes as the sauce bubbles and thickens into a glossy glaze that coats all ingredients.

• 8

  Remove from heat and serve the stir-fry immediately over the warm cooked brown rice.