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!

• 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

• 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

• 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

• 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

1. Cut chicken breasts into 1" cubes and place in a large ziplock.
2. 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.
3. 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).
4. Steam cauliflower rice and serve with chicken, vegetables, and top off with leftover sauce. Green onions and sesame seeds are optional toppings.