NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.5 tbsp Avocado oil

1 cup Bell peppers

0.5 cup Red onion

0.25 cup Pineapple chunks

2 tbsp Coconut aminos

1 tbsp Rice vinegar

0.5 tbsp Honey

0.5 tsp Arrowroot powder

1 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, honey, and arrowroot powder until the mixture is smooth and the powder is fully dissolved.

• 2

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

• 3

  Season the diced chicken breast with sea salt and black pepper, then add it to the skillet and cook for 5-6 minutes until golden brown and cooked through.

• 4

  Add the sliced bell peppers and red onion to the skillet, stir-frying for 3 to 4 minutes until the vegetables are tender-crisp and fragrant.

• 5

  Stir in the pineapple chunks and pour the prepared sauce over the chicken and vegetables, tossing constantly for 1 minute until the glaze thickens and becomes glossy.

• 6

  Serve the stir-fry immediately over a bed of steamed cauliflower rice and garnish with sesame seeds for a light crunch.