Pineapple Guava Chicken Bowl (Paleo) (Edit recipe)

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You know I love a bowl of protein and veggies. This has the flavors of the islands and is super versatile. It makes a perfect weeknight dinner. Enjoy

10 minutes

20 minutes

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	334
Fat:	10 g
Carbohydrates:	42 g
Protein:	15 g
Cholesterol:	0 g
Sodium:	2618 mg
Fiber:	1 g
Sugars:	31 g
Calculated per serving.

Serves: 4

Ingredients

8 pieces Boneless Skinless Chicken Thigh, Diced (can use breasts as well)
2 Tbsp Avocado Oil, Or olive oil
1 head Cauliflower, Cut into florets
.5 whole Red Onion, Diced
2 cloves Garlic, Minced
1 cup Pineapple, Fresh, small chopped
1 cup Coconut Aminos
.5 cup Guava Juice
1 tsp Sea Salt

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Process

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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

In a medium pot cook the chicken in oil on medium heat. About 8 minutes, stirring periodically.
Add the vegetables, stir, and cook for 6-7 minutes.
Add the remaining ingredients. Stir and let cook for 3-4 minutes.

Notes

This is wonderful served over white rice if you can tolerate it. If you would prefer the sauce to be thicker take 1/4 cup water and add 2 tsp arrowroot powder, stir to dissolve and add to pot. Stir and cook for 1-2 minutes to thicken.