NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 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

2 tbsp coconut aminos

1 tbsp rice vinegar

1 tsp honey

1 tsp fresh ginger

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp sesame seeds

PREPARATION

• 1

  Cut 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, rice vinegar, honey, minced ginger, and minced garlic to create the stir-fry sauce.

• 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 cook until golden brown and fully cooked through, approximately 5 to 7 minutes.

• 5

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

• 6

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

• 7

  Add the pineapple chunks and return the cooked chicken to the skillet, tossing to combine with the vegetables.

• 8

  Pour the prepared sauce over the mixture and stir-fry for an additional 1 to 2 minutes until the sauce has thickened and coated the ingredients.

• 9

  Garnish the dish with sesame seeds and serve immediately.