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

1 tbsp Apple cider vinegar

1 tsp Honey

0.5 tsp Arrowroot starch

0.5 cup Cooked brown rice

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

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

• 2

  In a small glass bowl, whisk together the coconut aminos, apple cider vinegar, honey, and arrowroot starch until smooth.

• 3

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

• 4

  Add the chicken to the skillet and sear for 5-6 minutes, stirring occasionally, until golden brown and cooked through.

• 5

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

• 6

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

• 7

  Return the chicken to the skillet and add the pineapple chunks and the prepared sauce mixture.

• 8

  Toss everything together for 1-2 minutes until the sauce bubbles and thickens into a glossy glaze.

• 9

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