NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 tsp avocado oil

0.5 cup red bell pepper

0.5 cup green bell pepper

0.5 cup fresh pineapple chunks

0.5 cup snap peas

2 tbsp coconut aminos

1 tbsp rice vinegar

1 tbsp tomato paste

1 tsp honey

1 tsp fresh ginger

1 clove garlic

2 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, tomato paste, honey, grated fresh ginger, and minced garlic to create the sweet and sour 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.

• 4

  Add the chicken to the skillet and sauté for 5-6 minutes until golden brown and cooked through, then remove the chicken and set aside.

• 5

  In the same skillet, add the sliced bell peppers, snap peas, and pineapple chunks, cooking for 3-4 minutes until the vegetables are crisp-tender.

• 6

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

• 7

  Toss everything together for 1-2 minutes until the sauce thickens and creates a glossy glaze over the chicken and vegetables.

• 8

  While the stir-fry finishes, lightly sauté the cauliflower rice in a separate pan over medium heat for 5 minutes until tender.

• 9

  Divide the cauliflower rice into bowls and top with the sweet and sour chicken stir-fry.