NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Chicken breast

1 tsp Avocado oil

0.5 cup Pineapple chunks

0.5 cup Red bell pepper

0.5 cup Snap peas

0.25 cup Red onion

1 cup Cauliflower rice

2 tbsp Coconut aminos

1 tbsp Apple cider vinegar

1 tsp Honey

1 tsp Arrowroot powder

1 tsp Fresh ginger

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

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

• 2

  In a small bowl, whisk together the coconut aminos, apple cider vinegar, honey, arrowroot powder, 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 sauté until golden brown and cooked through, then remove the chicken and set it aside.

• 5

  In the same skillet, add the sliced red bell pepper, snap peas, and red onion, cooking for 3-4 minutes until they are tender-crisp.

• 6

  Return the cooked chicken to the skillet and add the pineapple chunks.

• 7

  Pour the prepared sauce over the mixture and toss constantly for 1-2 minutes until the sauce thickens into a glossy glaze that coats all ingredients.

• 8

  Steam the cauliflower rice separately and serve the sweet and sour stir-fry immediately over the rice.