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 yellow bell pepper

0.25 cup white onion

0.25 cup pineapple juice

2 tbsp coconut aminos

1 tbsp apple cider vinegar

1 tsp fresh ginger

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

1.5 cup cauliflower rice

PREPARATION

• 1

  Pat the chicken breast dry and cut into bite-sized cubes.

• 2

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

• 3

  Whisk together the pineapple juice, coconut aminos, apple cider vinegar, grated ginger, and minced garlic in a small bowl to create the sauce.

• 4

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

• 5

  Add the chicken to the skillet and sear until golden brown and cooked through, approximately 5 to 6 minutes, then remove chicken and set aside.

• 6

  In the same skillet, add the broccoli, bell peppers, and onion, sautéing for 3 to 4 minutes until tender-crisp.

• 7

  Pour the prepared sauce over the vegetables and simmer for 1 to 2 minutes until the liquid begins to thicken into a glossy glaze.

• 8

  Return the crispy chicken to the pan, tossing quickly to coat every piece in the sauce.

• 9

  Steam the cauliflower rice separately until tender and serve the chicken stir-fry immediately over the top.