NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 tbsp 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

2 tbsp coconut aminos

1 tbsp rice vinegar

1 tsp honey

1 tsp fresh ginger

1 clove garlic

1 cup cauliflower rice

PREPARATION

• 1

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

• 2

  Heat the avocado oil in a large skillet over medium-high heat until shimmering.

• 3

  Add the chicken to the skillet and sear until golden brown and cooked through, about 6-8 minutes, then remove and set aside.

• 4

  In the same skillet, sauté the chopped red bell pepper, snap peas, and pineapple chunks for 3-4 minutes until tender-crisp.

• 5

  In a small bowl, whisk together the coconut aminos, rice vinegar, honey, grated fresh ginger, and minced garlic.

• 6

  Return the chicken to the pan and pour the sauce over the mixture, stirring constantly for 1-2 minutes until the sauce becomes thick and glossy.

• 7

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