NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 tsp avocado oil

0.5 cup red bell pepper

0.5 cup green bell pepper

0.25 cup red onion

0.5 cup fresh pineapple chunks

2 tbsp coconut aminos

1 tbsp rice vinegar

1 tbsp tomato puree

1 tsp fresh ginger

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp sesame seeds

PREPARATION

• 1

  In a small bowl, whisk together the coconut aminos, rice vinegar, tomato puree, minced ginger, and minced garlic to create the sauce.

• 2

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

• 3

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

• 4

  Add the chicken to the skillet and sear until golden brown and 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 diced bell peppers and red onion, sautéing for 3 to 4 minutes until they are tender yet still crisp.

• 7

  Add the pineapple chunks to the vegetables and cook for another 2 minutes until the pineapple is warmed through and slightly caramelized.

• 8

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

• 9

  Toss everything together for 1 to 2 minutes until the sauce has thickened slightly and evenly coats the chicken and vegetables.

• 10

  Garnish with sesame seeds and serve immediately while hot.