Feeling tropical? If you love the flavors of pineapple, coconut and lime, you will want to try this recipe for sure!! I whipped this up for dinner tonight and I now have a new favorite recipe to add to my rotation. As always, this recipe is quick and easy and it is gluten-free, dairy-free, soy-free, low-carb and AMAZING!!
8 oz. Whole Foods organic chicken breast strips
2 organic eggs (optional)
1 green bell pepper, roughly chopped
1 red bell pepper, roughly chopped
1/2 red onion, roughly chopped
2/3 cup organic diced pineapple with juice
1 8 oz packet of cauliflower rice
1/8 cup sliced almonds
1 lime, juiced
1/4 tsp garlic powder
1/4 tsp onion powder
1 TBSP coconut oil
2 TBSP coconut aminos
2 TBSP fresh chopped cilantro (optional)
Heat wok over medium-high heat and add 1/2 TBSP coconut oil.
Add two eggs to the wok with a pinch of himalayan salt and scramble until cooked. Set aside in a bowl and clean out the wok.
Add 1/2 TBSP coconut oil and heat over medium-high heat. Add red onion and cook until starting to slightly brown. Add in bell pepper and pineapple with the juice. Cook for 5 minutes until the juice has almost evaporated. Set the mixture aside.
Add grilled chicken strips and 1 TBSP coconut aminos to the wok and cook until chicken is slightly browned.
Add in almonds with the chicken and cook for 1 minute.
Add the cauliflower rice and the mixture of red onions, bell pepper, and pineapple to the wok and stir in the chicken. Add scrambled eggs, onion powder, garlic powder, lime juice, a pinch of himalayan salt, and 1 TBSP coconut aminos. Stir and cook for 3 minutes.
Divide into 3 bowls and top with fresh cilantro.