Name: Chicken Pineapple Stir-Fry with Bell Peppers
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1 serving
Ingredients: 5.5 oz chicken breast; 0.5 cup fresh pineapple chunks; 1 cup bell peppers; 0.5 cup sugar snap peas; 1 cup cauliflower rice; 1 tsp avocado oil; 1 tsp toasted sesame oil; 2 tbsp coconut aminos; 1 tsp fresh ginger; 1 clove garlic; 0.25 tsp sea salt; 0.25 tsp black pepper

Nutrition

Per serving

507 calories

Protein: 55g; 42% of calories
Carbs: 38g; 29% of calories
Fat: 16g; 28% of calories

Instructions

Prep 15 min · Cook 15 min

Dice the chicken breast into 1-inch cubes and season evenly with sea salt and black pepper.
Heat the avocado oil in a large skillet or wok over medium-high heat until shimmering.
Add the chicken to the pan and sear until golden brown and cooked through, approximately 6 to 8 minutes, then remove and set aside.
In the same skillet, add the toasted sesame oil along with the sliced bell peppers and sugar snap peas.
Sauté the vegetables for 3 to 4 minutes until they are crisp-tender and vibrant.
Stir in the minced garlic, grated fresh ginger, and pineapple chunks, cooking for 2 minutes until the pineapple is warmed through and fragrant.
Return the cooked chicken to the skillet and pour in the coconut aminos, tossing all ingredients together for 1 minute to glaze.
Steam the cauliflower rice in a separate pan or microwave until tender, then serve the stir-fry immediately over the hot cauliflower rice.

Nutrition

Ingredients

Instructions

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