NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 cup bell peppers

0.5 cup red onion

0.5 cup pineapple chunks

1 tbsp avocado oil

1 tbsp coconut aminos

1 tbsp rice vinegar

1 tsp honey

1 tsp tomato paste

1 tsp arrowroot powder

1 tsp fresh ginger

1 clove garlic

1 cup cauliflower rice

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  In a small bowl, whisk together the coconut aminos, rice vinegar, honey, tomato paste, arrowroot powder, minced ginger, and minced garlic to create the sauce.

• 2

  Cut the chicken breast into bite-sized pieces and season evenly with 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 skillet and sauté for 5-6 minutes until golden brown and cooked through, then remove and set aside.

• 5

  In the same skillet, add the sliced bell peppers, red onion, and pineapple chunks, sautéing for 3-4 minutes until the vegetables are tender-crisp.

• 6

  Return the chicken to the pan and pour the prepared sauce over the mixture.

• 7

  Stir constantly for 1-2 minutes until the sauce thickens and creates a glossy coating over the chicken and vegetables.

• 8

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

• 9

  Serve the sweet and sour stir-fry immediately over the warm cauliflower rice.