NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 tbsp Arrowroot powder

1 tbsp Avocado oil

0.5 cup Red bell pepper

0.5 cup Broccoli florets

0.25 cup Red onion

1 tbsp Coconut aminos

1 tbsp Rice vinegar

1 tbsp Tomato paste

1 tsp Honey

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 cup Cooked brown rice

1 cup Cauliflower rice

PREPARATION

• 1

  Pat the chicken breast dry with a paper towel and cut into bite-sized pieces.

• 2

  In a medium bowl, toss the chicken with arrowroot powder, sea salt, and black pepper until evenly coated.

• 3

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

• 4

  Add the chicken to the pan in a single layer and sear until golden brown and crispy on all sides, then remove and set aside.

• 5

  Add the sliced bell peppers, broccoli florets, and red onion to the same pan, sautéing for 3-4 minutes until tender-crisp.

• 6

  In a small jar, whisk together the coconut aminos, rice vinegar, tomato paste, and honey to create the sauce.

• 7

  Return the chicken to the skillet and pour the sauce over the meat and vegetables.

• 8

  Stir-fry for 1-2 minutes until the sauce thickens into a glossy glaze that coats every piece.

• 9

  Steam the cauliflower rice and combine it with the warm brown rice in a serving bowl.

• 10

  Top the rice mixture with the crispy sweet and sour chicken and serve immediately.