2 chicken breasts
½ cup chicken stock
1/3 cup apple cider vinegar
1 tbsp fresh thyme
2 tbsp maple syrup
¾ cup chopped pistachios (pan roasted – save a little for cauliflower rice)
3 tbsp cup olive oil
Rub chicken breasts with 1 tbsp olive oil and thyme. Heat 1 tbsp olive oil in pan and cook garlic until slightly brown. Add chicken and vinegar and 1 tbsp olive oil to sauce pan, stirring. Add maple syrup and simmer for 8-10 min. Add pistachios and cook for 1 min.
Pour sauce over chicken and serve with cauliflower rice.