NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.25 cup Brown rice

0.5 cup Red bell pepper

0.5 cup Green bell pepper

0.25 cup Red onion

0.25 cup Pineapple chunks

1 tsp Avocado oil

1 tsp Toasted sesame oil

2 tbsp Pineapple juice

1 tbsp Coconut aminos

1 tbsp Apple cider vinegar

0.5 tsp Ground ginger

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Arrowroot starch

PREPARATION

• 1

  Cook the brown rice according to package instructions and set aside.

• 2

  In a small bowl, whisk together the pineapple juice, coconut aminos, apple cider vinegar, ground ginger, and arrowroot starch until smooth to create the sauce.

• 3

  Mince the garlic and chop the chicken breast into bite-sized cubes, then season them with sea salt and black pepper.

• 4

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

• 5

  Add the chicken to the skillet and cook until browned on all sides and cooked through.

• 6

  Add the sliced bell peppers, red onion, and pineapple chunks to the skillet, sautéing for 3 to 4 minutes until the vegetables are tender-crisp.

• 7

  Pour the sauce mixture over the chicken and vegetables, stirring constantly for 1 minute until the sauce thickens and becomes glossy.

• 8

  Remove from heat, drizzle with toasted sesame oil, and serve immediately over the prepared brown rice.