NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tbsp avocado oil

0.5 cup red bell pepper

0.5 cup green bell pepper

1 cup broccoli florets

0.5 cup pineapple chunks

2 tbsp coconut aminos

1 tbsp apple cider vinegar

1 tsp raw honey

0.5 tsp arrowroot powder

2 cup cauliflower rice

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh ginger

1 clove garlic

PREPARATION

• 1

  In a small bowl, whisk together the coconut aminos, apple cider vinegar, raw honey, and arrowroot powder to create the stir-fry sauce.

• 2

  Season the diced chicken breast evenly with the sea salt and black pepper.

• 3

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

• 4

  Add the chicken to the pan and sear until golden brown and fully cooked, then remove the chicken and set it aside on a plate.

• 5

  In the same skillet, add the minced garlic and grated ginger, sautéing for 30 seconds until fragrant.

• 6

  Add the red and green bell peppers along with the broccoli florets, stir-frying for 3-4 minutes until they are tender-crisp.

• 7

  Stir in the pineapple chunks and return the cooked chicken to the skillet.

• 8

  Pour the prepared sauce over the chicken and vegetables, tossing constantly for 1-2 minutes until the glaze thickens and coats everything.

• 9

  In a separate pan, lightly steam or sauté the cauliflower rice until warm and fluffy.

• 10

  Serve the sweet and sour chicken immediately over the cauliflower rice.