Seared Chili-Lime Chicken Stir-Fry with Cauliflower Rice

Ingredients

• 1 1/2 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
• 4 cups cauliflower florets, riced in a food processor
• 2 tbsp lime juice
• 1 tsp chili powder
• 3 cloves garlic, minced
• 2 tbsp low-sodium soy sauce
• 1 tbsp olive oil
• 4 green onions, sliced
• 2 cups frozen stir-fry vegetables
• salt and black pepper, to taste

Instructions

1. 1

   1. In a large skillet or wok, heat the olive oil over medium-high heat.

2. 2

   2. Add the cubed chicken and cook for 5-6 minutes, stirring occasionally, until browned on all sides and cooked through.