NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 tbsp Avocado oil

0.5 cup Red bell pepper

0.5 cup Green bell pepper

0.5 cup Fresh pineapple chunks

0.5 cup Snap peas

2 tbsp Coconut aminos

1 tbsp Rice vinegar

1 tbsp Tomato paste

1 tsp Raw honey

1 tsp Fresh ginger

1 clove Garlic

1 cup Cauliflower rice

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

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

• 2

  In a small bowl, whisk together the coconut aminos, rice vinegar, tomato paste, raw honey, minced ginger, and minced garlic to create the sauce.

• 3

  Heat the avocado oil in a large skillet or wok over medium-high heat.

• 4

  Add the chicken to the skillet and cook for 5-6 minutes until golden brown and cooked through, then remove and set aside.

• 5

  In the same skillet, add the bell peppers, snap peas, 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, stirring constantly for 2 minutes until the sauce thickens and coats everything evenly.

• 7

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

• 8

  Serve the sweet and sour chicken stir-fry immediately over the bed of cauliflower rice.