INGREDIENTS

1 lb boneless/skinless chicken breasts (cubed small)

1 tsp of kosher salt

1/2 tsp of garlic powder

Black pepper to taste

2 tsp olive oil

4 cloves crushed garlic

1/2 cup chopped onion

2 packets of frozen riced cauliflower (10 oz each)

2/3 cup reduced fat sharp cheddar

DIRECTIONS

Season chicken with 1/2 tsp of salt, garlic powder, and black pepper.

Heat a skillet over high heat. Add 1 tsp oil and chicken. Cook 2-3 min each side.

Set chicken aside.

Add remaining 1 tsp of oil, onion, garlic and cook over medium heat for 2 min.

Add the frozen riced vegetables, 1/2 tsp salt and pepper.

Cook 5-6 minute until heated through.

Return chicken to skillet and top with cheese. Cover.

Cook on low heat for several minutes until cheese is melted (about 2-3 min).