NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.5 cup Red bell pepper

0.5 cup Green bell pepper

0.25 cup Red onion

0.5 cup Snap peas

0.25 cup Fresh pineapple chunks

2 tbsp Coconut aminos

2 tbsp Unsweetened pineapple juice

1 tbsp Apple cider vinegar

1 tsp Raw honey

1 tsp Arrowroot powder

1 tsp Avocado oil

1 clove Garlic

1 tsp Fresh ginger

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 cup Cooked brown rice

PREPARATION

• 1

  In a small bowl, whisk together coconut aminos, pineapple juice, apple cider vinegar, honey, and arrowroot powder until smooth.

• 2

  Season the diced chicken breast with sea salt and black pepper.

• 3

  Heat avocado oil in a large skillet or wok over medium-high heat and sear the chicken until golden and cooked through.

• 4

  Remove chicken from the pan and add the bell peppers, red onion, snap peas, garlic, and ginger, sautéing until crisp-tender.

• 5

  Return the chicken to the pan along with the pineapple chunks and pour the sauce over the mixture.

• 6

  Stir constantly for 1-2 minutes until the sauce thickens and coats everything evenly.

• 7

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