NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tsp arrowroot powder

0.25 tsp sea salt

0.25 tsp black pepper

2 tsp avocado oil

0.5 cup red bell pepper

0.5 cup broccoli florets

0.5 cup sugar snap peas

2 tbsp pineapple juice

2 tbsp coconut aminos

1 tbsp rice vinegar

1 tsp fresh ginger

1 clove garlic

2 cups cauliflower rice

PREPARATION

• 1

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

• 2

  In a small mixing bowl, whisk together the pineapple juice, coconut aminos, rice vinegar, minced ginger, and minced garlic to create the sauce.

• 3

  Heat 1 teaspoon of avocado oil in a large non-stick skillet or wok over medium-high heat. Add the chicken and sear until golden brown and cooked through, about 5-6 minutes, then remove and set aside.

• 4

  Add the remaining teaspoon of avocado oil to the same skillet. Toss in the sliced bell peppers, broccoli florets, and snap peas, sautéing for 3-4 minutes until they are tender-crisp and bright.

• 5

  Return the cooked chicken to the skillet and pour the sauce over the mixture. Stir constantly for 1-2 minutes until the sauce thickens into a glossy glaze that coats everything.

• 6

  Serve the stir-fry immediately over a bed of steamed cauliflower rice for a high-volume, nutrient-dense meal.