NUTRITION

SERVINGS

INGREDIENTS

4.25 oz chicken breast

2 tsp arrowroot starch

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp avocado oil

0.5 cup red bell pepper

0.5 cup sugar snap peas

0.25 cup red onion

2 tbsp tomato puree

1 tbsp tamari

1 tbsp apple cider vinegar

1 tsp honey

1 cup cauliflower rice

PREPARATION

• 1

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

• 2

  In a small bowl, whisk together the tomato puree, tamari, apple cider vinegar, and honey to create the sweet and sour 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, cooking for 5-6 minutes until golden brown and crispy on all sides, then remove and set aside.

• 5

  In the same skillet, add the sliced bell peppers, snap peas, and red onion, sautéing for 3-4 minutes until tender-crisp.

• 6

  Return the chicken to the pan and pour the sauce over the mixture, tossing constantly for 1 minute until the glaze thickens and coats everything.

• 7

  Serve the crispy stir-fry immediately over steamed cauliflower rice for a clean, nutrient-dense meal.