NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Chicken breast

1 tsp Avocado oil

0.5 cup Red bell pepper

0.5 cup Green bell pepper

0.5 cup Fresh pineapple chunks

0.5 cup Sugar snap peas

2 tbsp Coconut aminos

1 tbsp Rice vinegar

1 tbsp Tomato paste

1 tsp Honey

0.5 tsp Garlic powder

0.5 tsp Ground ginger

2 cup Cauliflower rice

1 tsp Sesame seeds

1 tsp Toasted sesame oil

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Cut the chicken breast into 1-inch cubes and season evenly with sea salt, black pepper, garlic powder, and ground ginger.

• 2

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

• 3

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

• 4

  Add the chicken cubes to the skillet and sear until golden brown and cooked through, approximately 5 to 7 minutes, then remove from the pan and set aside.

• 5

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

• 6

  Stir in the fresh pineapple chunks and the prepared sauce, simmering for 2 minutes until the glaze thickens slightly.

• 7

  Return the cooked chicken to the skillet and toss thoroughly to coat all ingredients in the sweet and sour sauce.

• 8

  In a separate small pan, lightly sauté the cauliflower rice for 3 to 5 minutes until tender.

• 9

  Plate the cauliflower rice and top with the chicken stir-fry, finishing with a drizzle of toasted sesame oil and a sprinkle of sesame seeds.