NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

1 tbsp avocado oil

1 cup bell pepper

0.25 cup red onion

0.5 cup pineapple chunks

1 tbsp pineapple juice

2 tbsp coconut aminos

1 tbsp rice vinegar

1 tbsp tomato paste

1 tsp arrowroot powder

0.25 tsp sea salt

0.25 tsp black pepper

1.5 cup cauliflower rice

1 tsp sesame seeds

PREPARATION

• 1

  Pat the chicken breast dry and cut into bite-sized cubes, seasoning with sea salt and black pepper.

• 2

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

• 3

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

• 4

  In the same skillet, sauté the chopped bell peppers and red onion until crisp-tender, then stir in the pineapple chunks.

• 5

  Return the chicken to the pan and pour the sauce over the mixture, simmering for 1-2 minutes until the glaze thickens and coats everything beautifully.

• 6

  Steam or sauté the cauliflower rice in a separate pan until tender, then serve the sweet and sour chicken on top, garnished with sesame seeds.