Servings: 4

Sauce: subheading: Sauce:
1/3 cup tamari (or soy sauce) ⅓ cup tamari (or soy sauce)
3 Tbs raw honey 3 Tbs raw honey
2 Tbs rice wine vinegar 2 Tbs rice wine vinegar
2 Tbs olive oil 2 Tbs olive oil
3 cloves garlic, minced 3 cloves garlic, minced
2 tsp freshly grated ginger 2 tsp freshly grated ginger
Main Ingredients: subheading: Main Ingredients:
1 red bell pepper, chopped into large chunks 1 red bell pepper, chopped into large chunks
1 orange bell pepper, chopped into large chunks 1 orange bell pepper, chopped into large chunks
1 yellow bell pepper, chopped into large chunks 1 yellow bell pepper, chopped into large chunks
1 red onion, chopped into large chunks 1 red onion, chopped into large chunks
2 boneless, skinless chicken breasts, cut into 1-inch pieces 2 boneless, skinless chicken breasts, cut into 1-inch pieces
1 cup raw unsalted cashews 1 cup raw unsalted cashews
Cauliflower Rice: subheading: Cauliflower Rice:
1 12 ounce package frozen riced cauliflower 1 12 ounce package frozen riced cauliflower
2 Tbs olive oil 2 Tbs olive oil
1/2 Tbs minced garlic ½ Tbs minced garlic
1/2 Tbs lemon juice ½ Tbs lemon juice
Salt and pepper to taste Salt and pepper to taste
For serving: subheading: For serving:
Chopped fresh scallions or chives Chopped fresh scallions or chives
Sriracha, optional, to taste Sriracha, optional, to taste

Preheat the oven to 425 degrees F.
In a bowl, whisk together the tamari, honey, vinegar, olive oil, garlic and ginger.
Place the cubed chicken in a bowl, pour half the sauce over the chicken, mix well and set aside.
Place the bell peppers and onion on a stone bar pan and cover them with rest of the sauce. Toss well.
Roast in the vegetables in the oven for 15 minutes.
Mix all the ingredients for the cauliflower rice in a skillet and start cooking on medium heat.
After the vegetables have cooked 15 minutes, push all the vegetables to one side. Place the chicken pieces in the marinade on the bar pan. Sprinkle the cashews over the entire pan.
Once cauliflower rice is fully warmed, turn heat to low and cover until ready to serve.
Roast chicken & vegetables for 12 to 15 minutes, until the chicken is cooked through.
Toss the chicken & vegetables on the bar pan before servings.
Serve the chicken & vegetables over the cauliflower rice. Sprinkle with scallions or chives and lightly sprinkle with sriracha sauce, if desired.