NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 tbsp arrowroot powder

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tbsp avocado oil

0.5 cup red bell pepper

0.5 cup green bell pepper

0.5 cup snap peas

0.25 cup pineapple chunks

0.5 tbsp honey

1 tbsp apple cider vinegar

1 tbsp coconut aminos

0.5 tsp toasted sesame oil

1 cup cauliflower rice

PREPARATION

• 1

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

• 2

  In a small jar, whisk together the honey, apple cider vinegar, coconut aminos, and toasted sesame oil to create the glaze.

• 3

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

• 4

  Add the chicken to the skillet and cook until golden brown and crispy on all sides, about 6-8 minutes, then remove and set aside.

• 5

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

• 6

  Return the chicken to the skillet along with the pineapple chunks and pour the sauce over the mixture.

• 7

  Stir-fry for another 2 minutes until the sauce thickens and glazes the ingredients beautifully.

• 8

  Serve the hot stir-fry immediately over steamed cauliflower rice.