NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 tsp Arrowroot powder

1 tbsp Avocado oil

1 cup Red bell pepper

0.5 cup Sugar snap peas

0.25 cup Fresh pineapple chunks

1 tbsp Coconut aminos

1 tbsp Rice vinegar

1 tsp Raw honey

1 tsp Fresh ginger

1 clove Garlic

1 cup Cauliflower rice

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Cut the chicken breast into bite-sized pieces and pat thoroughly dry with a paper towel.

• 2

  In a bowl, toss the chicken with arrowroot powder, sea salt, and black pepper until evenly coated.

• 3

  Heat 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 and set aside.

• 5

  Add the sliced bell peppers and snap peas to the same skillet, sautéing for 3 minutes until tender-crisp.

• 6

  In a small jar, whisk together the coconut aminos, rice vinegar, raw honey, minced ginger, and minced garlic.

• 7

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

• 8

  Toss everything together for 1-2 minutes until the sauce thickens and coats the chicken beautifully.

• 9

  Steam the cauliflower rice in a separate pan or microwave until tender.

• 10

  Serve the crispy chicken and vegetable mixture immediately over the warm cauliflower rice.