NUTRITION

SERVINGS

INGREDIENTS

6 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 pineapple chunks

2 tbsp coconut aminos

2 tbsp rice vinegar

1 tbsp honey

1 tsp arrowroot powder

1 tsp fresh ginger

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Cut the chicken breast into 1-inch cubes and season evenly with sea salt and black pepper.

• 2

  In a small bowl, whisk together the coconut aminos, rice vinegar, honey, and arrowroot powder until the powder is fully dissolved.

• 3

  Heat the avocado oil in a large skillet or wok over medium-high heat until it begins to shimmer.

• 4

  Add the chicken cubes to the skillet and sear until golden brown on all sides 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 sliced bell peppers, red onion, minced garlic, and grated ginger, sautéing for 3 to 4 minutes until the vegetables are crisp-tender.

• 7

  Stir in the pineapple chunks and cook for 1 minute to warm them through.

• 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 thickens into a glossy glaze that coats every ingredient.