NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 tbsp avocado oil

0.5 cup red bell pepper

0.5 cup green bell pepper

0.25 cup red onion

0.5 cup pineapple chunks

0.5 tbsp raw honey

1 tbsp apple cider vinegar

1 tbsp coconut aminos

1 tbsp tomato paste

1 tsp arrowroot powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp minced garlic

1 tsp minced ginger

2 cup cauliflower rice

PREPARATION

• 1

  In a small bowl, whisk together the honey, apple cider vinegar, coconut aminos, tomato paste, and arrowroot powder until smooth.

• 2

  Heat the avocado oil in a large skillet over medium-high heat.

• 3

  Season the chicken breast pieces with sea salt and black pepper.

• 4

  Add the chicken to the skillet and sear until golden brown and cooked through, about 5-7 minutes.

• 5

  Remove the chicken from the pan and set aside.

• 6

  In the same skillet, add the red bell pepper, green bell pepper, red onion, minced garlic, and minced ginger, sautéing for 3-4 minutes until the vegetables are crisp-tender.

• 7

  Stir in the pineapple chunks and cook for another minute to warm through.

• 8

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

• 9

  Toss everything together for 1-2 minutes until the sauce thickens and coats the chicken and vegetables with a glossy finish.

• 10

  Serve the sweet and sour chicken over steamed cauliflower rice.