NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 tbsp 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 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, apple cider vinegar, minced ginger, and minced garlic to create the stir-fry sauce.

• 2

  Season the cubed chicken breast evenly with sea salt and black pepper.

• 3

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

• 4

  Add the chicken to the skillet and sear until golden brown and cooked through, approximately 5 to 7 minutes, then remove and set aside.

• 5

  In the same skillet, add the sliced red and green bell peppers, red onion, and pineapple chunks.

• 6

  Stir-fry the vegetables and fruit for 3 to 4 minutes until the peppers are tender-crisp and the pineapple is slightly caramelized.

• 7

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

• 8

  Toss everything together for 1 to 2 minutes until the sauce has thickened slightly and coats every piece.

• 9

  Garnish with sesame seeds and serve immediately while hot.