Pineapple Chicken Skillet with Veggies and Lime

Heat a skillet over medium heat.

Cut 1/2 red pepper and 1/2 onion.

Add olive oil or avocado oil to the skillet, add the pepper, and cook for 3 minutes.

Add the onion and cook for another minute.

While vegetables are cooking, cut 2 chicken breasts into strips.

Coat chicken with 1 tbsp avocado oil, 1 tsp garlic powder, 1 tbsp coconut aminos, and 1/2 tsp red pepper flakes, then marinate in a ziplock bag.

Cut 1/2 pineapple into cubes.

Add marinated chicken to the skillet and cook for 10 minutes.

Add pineapple to the skillet along with onions and peppers, and an additional 1 tbsp coconut aminos.

Cook over medium heat until pineapple is soft, about 5 more minutes.

Serve with cilantro and lime.

Use coconut aminos instead of soy sauce for a soy-free option with similar flavor.