NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tbsp creamy peanut butter

1 tbsp coconut aminos

1 tsp rice vinegar

1 tsp sesame oil

1 cup red bell pepper

1 cup sugar snap peas

0.5 cup shredded carrots

1 tsp fresh ginger

1 clove garlic

1 cup cauliflower rice

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Whisk together the peanut butter, coconut aminos, rice vinegar, and fresh ginger in a small bowl until the sauce is smooth.

• 2

  Dice the chicken breast into bite-sized pieces and season evenly with sea salt and black pepper.

• 3

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

• 4

  Add the chicken to the skillet and sauté until golden brown and cooked through, approximately 6 to 8 minutes.

• 5

  Toss in the sliced bell peppers, snap peas, shredded carrots, and minced garlic, cooking for 3 to 4 minutes until the vegetables are tender-crisp.

• 6

  Pour the peanut sauce over the mixture and add the cauliflower rice, stirring constantly for 2 minutes until everything is well-coated and steaming hot.