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Ingredients
- 3 oz chicken breast cubed
- 1 tsp coconut oil divided
- Himalayan sea salt
- black pepper to taste
- 1/2 cup orange bell pepper sliced
- 1/2 cup red bell pepper sliced
- 1/2 cup red onion sliced
- 1 tsp granulated garlic
- 1/8 tsp red pepper flakes
- Braggs liquid aminos to taste
- cilantro optional
- 1/2 cup cauliflower rice
- 6 almonds
Ingredients
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Recipe Notes
1. Cut the chicken in to 1-2 inch cubes and season with Himalayan sea salt and pepper. Heat coconut oil in a large skillet to medium-high heat.
2. Add the chicken and cook for about 2 minutes and then flip them over and cook for another 2 minutes. Remove from pan and set aside.
3. Add the stir- fry vegetables, Himalayan sea salt, garlic and red pepper flakes and cook for about 3 minutes.
4. Add the chicken back to the pan along with the Bragg’s liquid aminos and cook until veggies are tender and the liquid is slightly reduced, approximately 5 minutes. Serve as is our over ½ cup of cauliflower rice with some cilantro and almonds.
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