NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 tsp avocado oil

0.5 cup pineapple chunks

0.5 cup red bell pepper

0.5 cup green bell pepper

0.25 cup red onion

2 tbsp coconut aminos

2 tbsp rice vinegar

1 tbsp tomato paste

0.5 tbsp honey

0.5 tsp arrowroot powder

0.25 tsp sea salt

0.25 tsp black pepper

2 cup cauliflower rice

1 tsp sesame seeds

PREPARATION

• 1

  Dice the chicken breast into bite-sized cubes and season evenly with sea salt and black pepper.

• 2

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

• 3

  Heat the avocado oil in a large skillet or wok over medium-high heat, then add the chicken and sear until golden brown and cooked through.

• 4

  Add the diced red and green bell peppers, red onion, and pineapple chunks to the skillet, sautéing for 3-4 minutes until the vegetables are crisp-tender.

• 5

  Pour the prepared sauce over the chicken and vegetables, stirring constantly for 1-2 minutes until the glaze thickens and coats everything beautifully.

• 6

  In a separate non-stick pan, sauté the cauliflower rice over medium heat for 5 minutes until tender and slightly toasted.

• 7

  Serve the sweet and sour chicken over a bed of cauliflower rice and garnish with a sprinkle of sesame seeds.