Nutrition per serving may change if servings are adjusted.
2 teaspoons olive oil
1 pound skinless, boneless chicken breast halves, cut into 1-inch pieces
1 teaspoon minced fresh ginger
1 clove garlic, minced
1 12-ounce package frozen riced cauliflower with peas and carrots, such as Green Giant® Riced Veggies Cauliflower Medley
2 eggs, lightly beaten
2 tablespoons reduced-sodium soy sauce
Sliced green onions (optional)
In a 12-inch nonstick skillet heat oil over medium-high. Add chicken; cook until no longer pink, stirring occasionally. Add ginger and garlic; cook and stir 2 to 3 minutes more. Remove mixture from skillet.
Add frozen vegetables to skillet. Cook 4 to 5 minutes or just until tender, stirring occasionally. Make a well in center of vegetables; add eggs. Cook 1 minute, then stir to scramble. Once eggs are cooked through, stir into vegetables. Stir in chicken mixture and soy sauce. If desired, top servings with green onions.
Tip: If you can't find frozen riced cauliflower with peas and carrots, use one 12-oz. package frozen riced cauliflower plus 1 cup frozen mixed vegetables, such as peas and carrots.