NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tbsp avocado oil

1 cup red bell pepper

0.5 cup snap peas

0.5 cup fresh pineapple chunks

2 tbsp coconut aminos

2 tbsp rice vinegar

1 tbsp tomato paste

1 tsp honey

1 tsp arrowroot powder

1 cup cauliflower rice

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  Cut the chicken breast into bite-sized cubes 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 skillet and cook until golden brown and cooked through, about 5-7 minutes.

• 5

  Remove the chicken from the pan and set aside.

• 6

  In the same skillet, add the sliced bell peppers and snap peas, sautéing for 3-4 minutes until tender-crisp.

• 7

  Add the pineapple chunks and the cooked chicken back into the skillet.

• 8

  Pour the sauce over the mixture and stir constantly for 1-2 minutes until the sauce thickens and coats everything evenly.

• 9

  In a separate small pan, lightly sauté the cauliflower rice for 3 minutes until heated through.

• 10

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