NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 tsp avocado oil

0.5 cup red bell pepper

0.5 cup fresh pineapple chunks

0.25 cup red onion

0.5 cup snap peas

2 tbsp coconut aminos

1 tbsp rice vinegar

1 tbsp tomato paste

1 tsp arrowroot powder

1 cup cauliflower rice

0.25 tsp sea salt

0.25 tsp black pepper

1 clove garlic

0.5 tsp fresh ginger

PREPARATION

• 1

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

• 2

  Dice the chicken breast into bite-sized pieces and season 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 pan and sauté until golden brown and cooked through, then remove and set aside.

• 5

  Add the red onion, bell pepper, and snap peas to the same skillet, cooking for 3-4 minutes until tender-crisp.

• 6

  Stir in the minced garlic and fresh ginger, cooking for 30 seconds until fragrant.

• 7

  Return the chicken to the pan along with the pineapple chunks and the prepared sauce.

• 8

  Stir constantly for 1-2 minutes until the sauce thickens and coats everything in a glossy glaze.

• 9

  Steam the cauliflower rice and serve the sweet and sour chicken immediately over the top.