Skillet Sweet and Sour Chicken – W30
cauliflower rice
  • Whole 30
  • low carb, one pan, poultry, skinny
Skillet Sweet and Sour Chicken – W30
cauliflower rice
  • Whole 30
  • low carb, one pan, poultry, skinny
Servings:

Ingredients

Prep
  • 6 boneless chicken breasts
  • 2 bell peppers
  • 1 C frozen chopped onions
  • 1 C frozen sliced carrots
  • 20 oz can pineapple chunks in 100% pineapple juice
  • 1/4 C tomato paste
  • 3 T apple cider vinegar
  • 2 T coconut aminos
  • 1 T minced garlic
  • 2 t minced ginger
  • 1 t crushed red pepper flakes optional
  • 1/2 t garlic powder
  • salt and pepper to taste
On Cooking Day
  • 2 T coconut oil
  • 1 1/2 T arrowroot or tapioca starch
  • 16 oz frozen cauliflower rice

Instructions

To Assemble
  1. Cut chicken into bite size pieces and put in a large zipper bag. Season with salt and pepper. Zip and shake to mix.
  2. Slice peppers and add to a separate large zipper bag along with onion and carrots. Drain pineapple chunks reserving juice. Add pineapple chunks to same bag with peppers.
  3. Mix 1/2 C reserved pineapple juice, tomato paste, vinegar, coconut aminos garlic, ginger, red pepper flakes and garlic powder in a small bowl with a lid. Reserve 1/4 C pineapple juice (from can) in another small container with lid for cooking day.
To Cook
  1. Heat oil in large skillet on medium-high heat. Add chicken to skillet and cook stirring occasionally until all sides are brown and is cooked thoroughly, about 7-8 minutes.
  2. Add pepper and veggie mixture and cook until peppers are slightly tender, about 4-5 minutes.
  3. Mix arrowroot starch with reserved 1/4 C pineapple juice and add to skillet along with prepared sauce. Cook for an additional 4-5 minutes until sauce is heated through and has thickened slightly.
  4. Cook cauliflower rice according to package directions.

Ingredients

Prep
  • 6 boneless chicken breasts
  • 2 bell peppers
  • 1 C frozen chopped onions
  • 1 C frozen sliced carrots
  • 20 oz can pineapple chunks in 100% pineapple juice
  • 1/4 C tomato paste
  • 3 T apple cider vinegar
  • 2 T coconut aminos
  • 1 T minced garlic
  • 2 t minced ginger
  • 1 t crushed red pepper flakes optional
  • 1/2 t garlic powder
  • salt and pepper to taste
On Cooking Day
  • 2 T coconut oil
  • 1 1/2 T arrowroot or tapioca starch
  • 16 oz frozen cauliflower rice

Instructions

To Assemble
  1. Cut chicken into bite size pieces and put in a large zipper bag. Season with salt and pepper. Zip and shake to mix.
  2. Slice peppers and add to a separate large zipper bag along with onion and carrots. Drain pineapple chunks reserving juice. Add pineapple chunks to same bag with peppers.
  3. Mix 1/2 C reserved pineapple juice, tomato paste, vinegar, coconut aminos garlic, ginger, red pepper flakes and garlic powder in a small bowl with a lid. Reserve 1/4 C pineapple juice (from can) in another small container with lid for cooking day.
To Cook
  1. Heat oil in large skillet on medium-high heat. Add chicken to skillet and cook stirring occasionally until all sides are brown and is cooked thoroughly, about 7-8 minutes.
  2. Add pepper and veggie mixture and cook until peppers are slightly tender, about 4-5 minutes.
  3. Mix arrowroot starch with reserved 1/4 C pineapple juice and add to skillet along with prepared sauce. Cook for an additional 4-5 minutes until sauce is heated through and has thickened slightly.
  4. Cook cauliflower rice according to package directions.
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