NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 tbsp 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

1 tbsp apple cider vinegar

1 tbsp tomato paste

1 tsp arrowroot powder

1 tsp fresh ginger

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

1 cup cauliflower rice

PREPARATION

• 1

  Dice the chicken breast into 1-inch cubes and season with sea salt and black pepper.

• 2

  In a small bowl, whisk together the coconut aminos, apple cider vinegar, tomato paste, minced ginger, minced garlic, and arrowroot powder until smooth.

• 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, about 5-7 minutes, then remove from the pan and set aside.

• 5

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

• 6

  Return the chicken to the skillet and pour the sauce over the mixture.

• 7

  Toss everything together for 1-2 minutes until the sauce has thickened and coated the chicken and vegetables evenly.

• 8

  In a separate pan, lightly steam or sauté the cauliflower rice for 3 minutes until tender.

• 9

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