1 pkg Riced Cauliflower
1 Green Zucchini, diced
1 Red Bell Pepper, diced
1 Large Carrot, cut into coins
1 Sprig Green Onion, thinly sliced
1 tsp White Sesame Seeds
Preferred cooking oil
Salt and Pepper, to taste
Prepare your chicken for cooking by gently massaging the package and separating the chicken into strips. Open the bag and drain the natural broth. Set aside. While draining, prepare all your veggies as prescribed above.
Heat 1 TSP of your preferred oil in a large sauté pan over MED-HIGH heat. Add the entire bag of riced cauliflower, season with salt and pepper, and sauté until tender, about 5 minutes. Remove cauliflower from the pan and set aside.
Heat another 1 TSP of oil in the same pan over HIGH heat and add the rest of your vegetables. Sauté until color develops, 5 more minutes.
As vegetables are heating up, in another pan, cook Kevin's Teriyaki Chicken according to package directions.
Divide your riced cauliflower amongst 2 bowls and lay your saucy chicken and vegetables right on top. Garnish with green onions and sesame seeds and enjoy!