NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 tbsp arrowroot powder

1.5 tsp avocado oil

0.5 cup red bell pepper

0.5 cup green bell pepper

0.5 cup snap peas

0.25 cup pineapple chunks

1 tbsp coconut aminos

1 tbsp rice vinegar

1 tsp honey

1 tsp tomato paste

0.25 tsp sea salt

0.25 tsp black pepper

1 cup cauliflower rice

PREPARATION

• 1

  Whisk together the coconut aminos, rice vinegar, honey, and tomato paste in a small bowl until the sauce is smooth and well combined.

• 2

  Pat the chicken breast pieces dry with a paper towel, season with sea salt and black pepper, and toss in a bowl with arrowroot powder until evenly coated.

• 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 sear for 3-4 minutes per side until golden brown and crispy, then remove the chicken and set it aside on a plate.

• 5

  In the same skillet, add the red bell pepper, green bell pepper, snap peas, and pineapple chunks, sautéing for 3-4 minutes until the vegetables are tender-crisp.

• 6

  Return the cooked chicken to the skillet and pour the prepared sauce over the mixture.

• 7

  Stir constantly for 1-2 minutes until the sauce thickens into a glossy glaze that coats the chicken and vegetables.

• 8

  Serve the stir-fry immediately over a bed of steamed cauliflower rice.