NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Chicken breast

1 tsp Avocado oil

0.5 cup Red bell pepper

0.5 cup Green bell pepper

0.25 cup Red onion

0.5 cup Pineapple chunks

2 tbsp Pineapple juice

2 tbsp Coconut aminos

1 tbsp Rice vinegar

1 tsp Fresh ginger

1 clove Garlic

1 tsp Arrowroot powder

1.5 cup Cauliflower rice

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  In a small bowl, whisk together the pineapple juice, coconut aminos, rice vinegar, and arrowroot powder to create the sauce base.

• 2

  Cut the chicken breast into bite-sized cubes 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 sear until golden brown and cooked through, then remove and set aside.

• 5

  In the same skillet, add the bell peppers, red onion, and pineapple chunks, sautéing for 3-4 minutes until the vegetables are crisp-tender.

• 6

  Stir in the minced garlic and grated fresh ginger, cooking for 1 minute until highly fragrant.

• 7

  Return the chicken to the pan and pour the sauce over the mixture, stirring constantly until the sauce thickens into a glossy glaze.

• 8

  Steam or sauté the cauliflower rice separately until tender.

• 9

  Serve the sweet and sour chicken immediately over the bed of cauliflower rice.