NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tbsp arrowroot powder

2 tsp avocado oil

1 cup mixed bell peppers

0.25 cup pineapple chunks

2 tbsp coconut aminos

1 tbsp rice vinegar

1 tbsp tomato paste

1 tsp raw honey

1 clove garlic

0.5 tsp fresh ginger

1 cup cauliflower rice

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  In a small mixing bowl, whisk together the coconut aminos, rice vinegar, tomato paste, raw honey, minced garlic, and grated fresh ginger to create the sauce.

• 3

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

• 4

  Add the chicken pieces to the skillet in a single layer. Cook for 3-4 minutes per side until the edges are crispy and the chicken is cooked through. Remove the chicken from the pan and set aside.

• 5

  In the same skillet, add the sliced bell peppers and pineapple chunks. Sauté for 3 minutes until the peppers are tender-crisp.

• 6

  Return the chicken to the skillet and pour the sauce mixture over the ingredients. Stir constantly for 1-2 minutes until the sauce thickens and coats everything in a glossy glaze.

• 7

  In a separate small pan or the microwave, steam the cauliflower rice until tender.

• 8

  Serve the crispy sweet and sour chicken immediately over the bed of cauliflower rice.