NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 tbsp arrowroot powder

1 tsp avocado oil

1 cup broccoli florets

0.5 cup red bell pepper

0.5 cup snap peas

1 cup cauliflower rice

2 tbsp coconut aminos

2 tbsp pineapple juice

1 tbsp tomato paste

1 tbsp rice vinegar

1 tsp fresh ginger

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Dice the chicken breast into bite-sized pieces and toss in a bowl with sea salt, black pepper, and arrowroot powder until evenly coated.

• 2

  In a small glass jar, whisk together the coconut aminos, pineapple juice, tomato paste, rice vinegar, minced ginger, and minced garlic to create the sauce.

• 3

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

• 4

  Add the chicken to the skillet, spreading it out to ensure even browning. Cook for 5-6 minutes, turning occasionally, until the edges are golden and crispy.

• 5

  Remove the chicken from the pan and set it aside on a plate.

• 6

  Add the broccoli florets, sliced red bell pepper, and snap peas to the same pan with a tablespoon of water; cover and steam for 2 minutes until tender-crisp.

• 7

  Pour the prepared sauce over the vegetables and bring to a simmer for 1 minute until it begins to thicken and turn glossy.

• 8

  Return the crispy chicken to the pan, tossing everything together to coat thoroughly, and serve immediately over steamed cauliflower rice.