NUTRITION

SERVINGS

INGREDIENTS

5 ounce Chicken breast

1 teaspoon Avocado oil

0.5 cup Red bell pepper

0.5 cup Green bell pepper

0.25 cup Red onion

0.5 cup Fresh pineapple

2 tablespoon Coconut aminos

1 tablespoon Rice vinegar

1 teaspoon Fresh ginger

1 clove Garlic

1 teaspoon Arrowroot powder

1 cup Cauliflower rice

0.25 teaspoon Sea salt

0.25 teaspoon Black pepper

PREPARATION

• 1

  Whisk the coconut aminos, rice vinegar, minced ginger, minced garlic, and arrowroot powder in a small bowl until smooth.

• 2

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

• 3

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

• 4

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

• 5

  In the same skillet, sauté the diced bell peppers and red onion for 3-4 minutes until they are crisp-tender.

• 6

  Stir in the fresh pineapple chunks and return the cooked chicken to the pan.

• 7

  Pour the sauce over the mixture and toss constantly for 1-2 minutes until the glaze is thick and glossy.

• 8

  Serve the stir-fry immediately over a warm bed of steamed cauliflower rice.