NUTRITION

SERVINGS

INGREDIENTS

6 oz chicken breast

0.5 cup fresh pineapple

0.5 cup red bell pepper

0.5 cup green bell pepper

0.25 cup red onion

2 tbsp coconut aminos

1 tbsp rice vinegar

1 tsp toasted sesame oil

1 tsp fresh ginger, minced

1 clove garlic, minced

1 tsp arrowroot powder

0.25 tsp sea salt

0.25 tsp black pepper

1 cup cauliflower rice

1 tbsp water

PREPARATION

• 1

  In a small bowl, whisk together coconut aminos, rice vinegar, minced ginger, and minced garlic.

• 2

  In a separate tiny bowl, mix arrowroot powder with water to create a smooth slurry.

• 3

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

• 4

  Heat toasted sesame oil in a large skillet over medium-high heat.

• 5

  Add chicken to the skillet and sear until golden brown and cooked through, about 5-6 minutes.

• 6

  Add the bell peppers and red onion to the skillet, sautéing for 3-4 minutes until crisp-tender.

• 7

  Stir in the pineapple chunks and the prepared sauce, then pour in the arrowroot slurry.

• 8

  Simmer for 1-2 minutes until the sauce thickens into a glossy glaze that coats the chicken.

• 9

  Meanwhile, lightly steam the cauliflower rice in a separate pan or microwave until tender.

• 10

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