NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup cooked brown rice

0.5 cup pineapple

0.5 cup red bell pepper

0.5 cup sugar snap peas

1 tsp ginger

1 clove garlic

1 tbsp coconut aminos

1 tsp sesame oil

1 tsp avocado oil

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp sesame seeds

1 tbsp green onions

PREPARATION

• 1

  Slice the chicken breast into bite-sized pieces and season with the sea salt and black pepper.

• 2

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

• 3

  Add the chicken to the skillet and cook for 5-7 minutes, stirring occasionally, until browned and cooked through.

• 4

  Add the sliced red bell pepper and sugar snap peas to the skillet, sautéing for 3-4 minutes until they are tender yet crisp.

• 5

  Stir in the pineapple chunks, minced ginger, and minced garlic, cooking for 1 minute until the aromatics are fragrant.

• 6

  Drizzle the coconut aminos and sesame oil over the mixture, tossing well to ensure every piece is coated in the glossy sauce.

• 7

  Serve the stir-fry over the warm cooked brown rice and garnish with sliced green onions and sesame seeds.