NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 tbsp avocado oil

1 cup bell pepper

0.25 cup red onion

0.25 cup pineapple chunks

2 tbsp coconut aminos

1 tbsp rice vinegar

1 tsp honey

0.5 tsp arrowroot powder

1.5 cup cauliflower rice

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp sesame seeds

PREPARATION

• 1

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

• 2

  In a small bowl, whisk together the coconut aminos, rice vinegar, honey, and arrowroot powder 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 cook until golden brown and cooked through, approximately 5 to 7 minutes.

• 5

  Remove the chicken from the pan and set aside; add the bell peppers, red onion, and pineapple chunks to the same skillet.

• 6

  Stir-fry the vegetables and fruit for 3 to 4 minutes until the peppers are tender-crisp.

• 7

  Return the chicken to the skillet and pour the prepared sauce over the mixture, stirring constantly until the sauce becomes thick and glossy.

• 8

  Sauté the cauliflower rice in a separate pan over medium heat for 5 minutes until tender.

• 9

  Serve the sweet and sour stir-fry over the cauliflower rice and garnish with sesame seeds.