NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

2 tsp avocado oil

0.5 cup red bell pepper

0.5 cup green bell pepper

0.25 cup red onion

0.5 cup fresh pineapple chunks

2 tbsp coconut aminos

1 tbsp apple cider vinegar

1 tbsp tomato paste

1 tsp honey

0.5 tsp arrowroot powder

1 cup cauliflower rice

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp sesame seeds

PREPARATION

• 1

  Whisk the coconut aminos, apple cider vinegar, tomato paste, honey, and arrowroot powder in a small bowl to create the glaze.

• 2

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

• 3

  Heat 1 tsp of avocado oil in a large skillet over medium-high heat and sear the chicken until golden and cooked through.

• 4

  Remove the chicken from the skillet and set aside on a plate.

• 5

  Add the remaining 1 tsp of avocado oil to the same skillet and sauté the bell peppers and red onion until they are tender-crisp.

• 6

  Stir in the fresh pineapple chunks and the prepared sauce, simmering for 1-2 minutes until the glaze thickens.

• 7

  Return the cooked chicken to the skillet, tossing thoroughly to coat every piece in the sweet and sour sauce.

• 8

  Lightly steam or sauté the cauliflower rice in a separate pan until warm, then serve the chicken over the rice and garnish with sesame seeds.