NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tbsp avocado oil

0.5 cup bell peppers

0.25 cup red onion

0.5 cup pineapple chunks

1 cup cauliflower rice

0.25 cup cooked brown rice

1 tbsp coconut aminos

1 tbsp apple cider vinegar

1 tsp fresh ginger

1 tsp minced garlic

0.5 tsp arrowroot powder

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  In a small bowl, whisk together the coconut aminos, apple cider vinegar, fresh ginger, minced garlic, and arrowroot powder to create the sauce.

• 2

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

• 3

  Add the diced chicken breast to the skillet, season with sea salt and black pepper, and sauté until golden brown and cooked through.

• 4

  Remove the chicken from the pan and set aside. In the same pan, add the bell peppers, red onion, and pineapple chunks.

• 5

  Sauté the vegetables and fruit for 3-4 minutes until the peppers are tender-crisp.

• 6

  Return the chicken to the skillet and pour the sauce over the mixture, stirring constantly for 1-2 minutes until the glaze thickens and coats everything evenly.

• 7

  In a separate small pan, lightly steam the cauliflower rice and then stir in the cooked brown rice until well combined.

• 8

  Serve the sweet and sour chicken immediately over the warm rice blend.