Chicken and Veggies \t1 lb Chicken breast \t2 cups Broccoli floret \t1 (16 oz) pkg Cauliflower rice \t1 teaspoon Salt Marinade \t1/4 cup Rice vinegar \t 1/4 cup Soy sauce \t 1/4 teaspoon Minced ginger \t1 teaspoon Minced garlic \t2 teaspoons Cornstarch Directions: \t Start by dicing chicken into bite size pieces. Whisk together the ingredients for the marinade and pour over diced chicken; place in fridge for 10 minutes. \t Meanwhile, warm your sauté pan over medium heat and spray with cooking spray. Add broccoli and cauliflower rice to the pan along with 1 cup of water and 1/2 teaspoon salt. Cover and cook until broccoli is tender, stirring occasionally. Set broccoli and cauliflower rice in a bowl to the side. \tTo the same pan used to cook the veggies, add marinated chicken and the sauce. Cook until chicken is no longer pink, around 6-7 minutes. \tAdd the steamed broccoli and cauliflower rice to the pan and toss everything to combine. SERVE WITH A HEALTHY FAT. Serves 6 Enjoy!