Chicken and Kimchi Cauli Rice

CHICKEN INGREDIENTS
2 Chicken Breasts
1/2 Tablespoon Minced Garlic
1/2 Tablespoon Minced Ginger
1 Tablespoon Apple Cider Vinegar
2 Tablespoons Coconut Aminos

KIMCHI CAULI
3/4 Kimchi Chopped, Plus 1 Tablespoon Kimchi Juice
2 Tablespoons Avocado Oil
1/2 Tablespoon Minced Garlic
1 Teaspoon Minced Ginger
2.5 Cups Broccoli Florets Chopped
16oz Fresh Riced Cauli
1 Cup Onions Chopped
Handful of Cilantro Chopped
3 Tablespoons Coconut Aminos

CHICKEN ASSEMBLY

1. In a small bowl mix together garlic, ginger, ACV and coconut aminos. Marinate Chicken.
2. Place chicken in an air fryer at 400 for 10-12 minutes.
3. While chicken is cooking heat a large sauté pan over medium low heat.
4. Sauté AVO, garlic, ginger and onions. Sauté until onions are translucent. Add broccoli, kimchi and Cauli rice. Cover and sauté for a few minutes until broccoli starts to become tender. Add cilantro and coconut aminos. Stir well.
5. Slice chicken and serve with Cauli rice.
6. Top with sriracha, optional.