NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tsp avocado oil

0.5 cup red bell pepper

0.5 cup green bell pepper

0.5 cup snap peas

0.25 cup pineapple chunks

2 tbsp coconut aminos

1 tbsp rice vinegar

1 tsp honey

1 tsp arrowroot powder

0.5 tsp toasted sesame oil

0.5 cup cauliflower rice

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh ginger

1 clove garlic

PREPARATION

• 1

  Whisk together coconut aminos, rice vinegar, honey, arrowroot powder, and minced ginger in a small bowl to create the sauce.

• 2

  Season the cubed chicken breast evenly with sea salt and black pepper.

• 3

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

• 4

  Add chicken to the skillet and sear until golden brown and cooked through, then remove and set aside.

• 5

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

• 6

  Stir in the minced garlic and pineapple chunks, cooking for an additional minute until fragrant.

• 7

  Return the chicken to the skillet and pour the prepared sauce over the mixture, tossing until the glaze thickens and coats everything.

• 8

  In a separate small pan, lightly sauté the cauliflower rice with toasted sesame oil for 2 minutes until heated through.

• 9

  Serve the sweet and sour chicken immediately over the warm cauliflower rice.