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
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).