Serves 2

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)

sea salt

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.