NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

2 tsp arrowroot powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp avocado oil

0.5 cup red bell pepper

0.5 cup snap peas

0.25 cup pineapple chunks

1 tsp fresh ginger

1 cup cauliflower rice

1 tbsp coconut aminos

1 tbsp rice vinegar

1 tsp honey

0.5 tsp sesame oil

PREPARATION

• 1

  Cut chicken 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 or bowl, whisk together the coconut aminos, rice vinegar, honey, sesame oil, and grated fresh ginger to create the stir-fry 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 in a single layer and cook for 5-6 minutes, turning occasionally, until golden brown and crispy.

• 5

  Toss in the sliced red bell pepper, snap peas, and pineapple chunks, sautéing for an additional 3 minutes until the vegetables are tender-crisp.

• 6

  Stir in the cauliflower rice and pour the prepared sauce over the mixture, tossing constantly for 2 minutes until the sauce thickens and coats everything beautifully.