4 cups (or 2 microwaveable bags) Riced Cauliflower
1lb Boneless Skinless Chicken Thighs
2 cups Broccoli
1 Red Bell Pepper
Bragg's Aminos (or soy sauce), Fresh Garlic & Salt (to taste)
Other fibrous vegetables as desired (snap peas, onions, mushrooms)
Dice up chicken thighs and add to heated skillet with salt/pepper. Cook through until no longer pink inside. Put on a separate plate and set to the side to mix in later.
In the same skillet, add vegetables, soy sauce, garlic, & salt. Cook until vegetables are soft but color are still bright.
Prepare frozen or microwaveable cauliflower rice and set aside.
Add chicken back into skillet to mix together or keep separate to add to individual portion.
To serve, layer 1 cup of cooked cauliflower and add sautéed veggies and chicken.
Makes 4 servings