Mango Chicken with Coconut Cauliflower Rice

High 

Protein

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In a medium pot over medium heat, melt 1 1/2 tsps of the coconut oil for the sauce.

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Add in the remaining coconut oil, juice and coconut aminos. Raise the temperature to high heat.

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Once the liquid comes to a boil, add 2 tsps of it to the bowl with the tapioca flour and whisk until smooth.

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Preheat the oven to 350°F and line a cookie sheet with parchment paper. Set aside.

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Full recipe &

nutritional value on foodfaithfitness.com