NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

2 tsp Arrowroot powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1.5 tsp Avocado oil

0.5 cup Red bell pepper

0.5 cup Broccoli florets

1 tbsp Coconut aminos

1 tbsp Rice vinegar

1 tsp Honey

1 tsp Tomato paste

1 clove Garlic

0.5 tsp Fresh ginger

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 coconut aminos, rice vinegar, honey, tomato paste, minced garlic, and grated ginger to create the stir-fry sauce.

• 3

  Heat the avocado oil in a large skillet over medium-high heat and sear the chicken until it is golden brown and crispy on all sides.

• 4

  Remove the chicken from the skillet and add the sliced bell peppers and broccoli florets, sautéing for 3 minutes until tender-crisp.

• 5

  Return the chicken to the pan, pour the sauce over the mixture, and stir for 1 minute until the glaze thickens and coats the ingredients.

• 6

  Serve the crispy chicken and vegetables immediately over a bed of steamed cauliflower rice for a clean and satisfying meal.