Heat a nonstick skillet and oil over medium heat. Add ginger, cinnamon stick, and bay leaf, and saute for 1 minute. Meanwhile, put chicken pieces in a bowl and add onion powder, salt, and tomatoes. Toss to combine.

Create space in the bottom of the skillet and sear chicken on both sides until golden, about 30 seconds per side. Add in chicken broth, bring up to a boil, and simmer until chicken is cooked through about 10 minutes.

Remove the chicken and place it in a bowl leaving the tomato liquid inside the saucepan.

Add riced cauliflower and salt to the skillet and stir to combine. Return the lid to the saucepan and steam cauliflower rice for 1 minute, remove the lid, and continue to cook for 3 minutes or until the liquid has evaporated. Remove the bay leaf and cinnamon stick.

Mix cilantro into the cauliflower rice and serve with chicken.

Ingredients

Ginger Tomato Chicken:

• 1 tsp avocado oil

• ½ tbsp ginger, peeled and minced

• ½ cinnamon stick

• 1 bay leaf

• 1 portion* chicken breast, cut into 2” pieces

• ¾ tsp onion powder

• ⅛ tsp salt

• 1 cup Roma tomatoes, deseeded and chopped

• ¼ cup non-fat chicken broth

Cauliflower Rice:

• 1 ½ cups riced cauliflower

• ⅛ tsp salt

• 1 tbsp cilantro, chopped