3 Servings 15 min Cook
1 Lb Chicken Breast
2/3 Cup, sliced Pineapple
1 Large (2-1/4 per lb, approx 3-3/4" long, Green Bell Pepperr
1 1/2 Cup Brown Rice
1 Tbsp Olive Oil
1 1/2 Tsp or 1 packet Mustard
1/2 Tbsp Paprika
1 Dash Salt
1 Dash Pepper
Chop the raw chicken breasts into small pieces and remember to remove any large pieces of fat.
Season the chicken pieces with smoked paprika and brown mustard.
(Alternate method: cook the chicken in the skillet separately, and when it is about 85% finished and all the sides have been seared, add the seasonings to the chicken while it finishes cooking.
Add olive oil to a skillet then toss in the seasoned chicken breast pieces.
Cook chicken until about 80% finished (about 4 minutes), then add chopped bell pepper.
Cook for another 2 or 3 minutes before adding the diced pineapple.
Mix everything together in the skillet and cook until there is a visible sear on the chicken and pineapple.
Enjoy the stir-fry with brown rice and if desired, garnish with freshly chopped cilantro (and low sodium soy sauce).