NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast, boneless skinless

1 tsp Avocado oil

1 cup Red bell pepper

0.25 cup Red onion

0.5 cup Pineapple chunks

2 tbsp Coconut aminos

1 tbsp Rice vinegar

1 tbsp Tomato paste

1 tsp Arrowroot powder

1.5 cup Cauliflower rice

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Sesame seeds

PREPARATION

• 1

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

• 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, then remove and set aside.

• 5

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

• 6

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

• 7

  Pour the sauce over the mixture and stir constantly for 1-2 minutes until the sauce thickens and glazes the chicken and vegetables.

• 8

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

• 9

  Serve the sweet and sour chicken over the cauliflower rice and garnish with sesame seeds.