NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp avocado oil

1 cup bell peppers

0.5 cup snap peas

0.5 cup pineapple chunks

2 tbsp coconut aminos

1 tbsp rice vinegar

1 tbsp tomato paste

1 tsp honey

1 tsp ginger

1 clove garlic

1 cup cauliflower rice

PREPARATION

• 1

  Whisk together the coconut aminos, rice vinegar, tomato paste, honey, ginger, and garlic in a small bowl to create the sweet and sour sauce.

• 2

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

• 3

  Season the chicken breast with salt and pepper, then add to the skillet and sauté until golden brown and cooked through.

• 4

  Remove the chicken from the skillet and set aside; add the bell peppers, snap peas, and pineapple to the same pan.

• 5

  Sauté the vegetables for 3-4 minutes until they are tender-crisp, then return the chicken to the skillet.

• 6

  Pour the prepared sauce over the chicken and vegetables, stirring constantly until the glaze is thick and glossy.

• 7

  In a separate small pan, lightly steam or sauté the cauliflower rice for 2 minutes until just tender.

• 8

  Divide the cauliflower rice into bowls and top with the sweet and sour chicken stir-fry.