Total Time:  35-40 minutes

• 2-3 chicken breasts pounded to 1/4 inch thick
• 1/4 cup of Sweet Chili Sauce (I use Sky Valley brand)
• 1/4 cup of apricot jam (I use Crofters Organic)
• Frozen bag of broccoli
• Frozen bag of cauliflower rice
• Optional Add-ins: saute mushroom, saute pineapple, saute thinly sliced sweet peppers, saute onions

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What to do:

• In a shallow Tupperware bowl, mix together the chili sauce and the jam
• Pound out the chicken breasts until they’re 1/4 inch thick and cut into small bite size pieces
• Add chicken to sauce, put lid on and shake up real well and marinade for 3+ hours or overnight. I’m sure you could do less time but the more time you can marinade the better for this recipe!
• Cook the chicken in a large skillet over medium high heat until chicken is white all the way through when you cut through a thick piece
• While chicken is cooking, microwave your broccoli according to the directions on the bag; remove and open carefully and add sea salt and pepper
• Add broccoli to the skillet with the chicken
  • Add any of your saute optional add ins here
  • optional – you can mix some more sauce and add it in with the chicken and broccoli if you’re feeling saucy!
• Microwave the cauliflower rice according to the directions on the bag; remove and open carefully and add sea salt and pepper
• Divide the cauliflower rice into two large bowls and top it with your chicken mixture