NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tsp avocado oil

1 cup bell peppers

0.25 cup red onion

0.5 cup pineapple chunks

1 cup cauliflower rice

2 tbsp pineapple juice

1 tbsp coconut aminos

1 tbsp tomato paste

1 tbsp apple cider vinegar

1 tsp sesame oil

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh ginger

1 clove garlic

PREPARATION

• 1

  In a small bowl, whisk together the pineapple juice, coconut aminos, tomato paste, and apple cider vinegar until smooth.

• 2

  Season the diced chicken breast with sea salt and black pepper.

• 3

  Heat avocado oil in a large skillet over medium-high heat and sear the chicken until golden brown and cooked through, then remove from the pan.

• 4

  In the same skillet, add the sliced bell peppers and red onion, sautéing until they are tender yet crisp.

• 5

  Stir in the minced garlic and fresh ginger, cooking for 1 minute until fragrant.

• 6

  Return the chicken to the skillet along with the pineapple chunks and the prepared sauce, tossing everything to coat well.

• 7

  Simmer for 2-3 minutes until the sauce has thickened into a glossy glaze.

• 8

  In a separate pan or microwave, lightly steam the cauliflower rice until tender.

• 9

  Drizzle the stir-fry with sesame oil and serve immediately over the cauliflower rice.