Healthy sweet and sour chicken with cauliflower rice. Paleo, whole30, and made without sugar! An easy weeknight dinner recipe, freezer friendly, and makes for fast meal prep!
INGREDIENTS
3 medium chicken breasts
1 medium green bell pepper cut into 1" pieces
1/2 medium red bell pepper cut into 1" pieces
1/2 medium yellow pepper cut into 1" pieces
1/2 medium white onion cut into 1" pieces
16 oz cauliflower rice
Sauce
1 cup soft medjool dates
1 cup water
1/2 cup apple cider vinegar
1/4 cup ketchup homemade for whole30
2 tablespoons coconut aminos
1 tablespoon arrowroot flour
1 teaspoon minced garlic
1/2 teaspoon sea salt
INSTRUCTIONS
Cut chicken breasts into 1" cubes and place in a large ziplock.
In a blender combine all ingredients for sauce until smooth. Pour 1/3 of the sauce into the ziplock with chicken and let marinade for as long as permitted (anywhere from 5 minutes to 5 hours). Set the rest of the sauce aside for later.
In a heated skillet over medium heat, sauté marinated chicken for five minutes, then add chopped vegetables and cook until chicken is fully cooked (cut a chunk open, if there is no pink, it's fully cooked).
FULL RECIPE
