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1. Cook your riced cauliflower until all moisture is visually gone and it’s completely dried out, then remove it from the pan and set aside.

2. In the same pan, pour in your chicken broth and let it simmer on low to medium heat for a few minutes.

3. Add your fat-free half & half and stir to combine.

4. Make your cornstarch slurry by mixing cornstarch with a splash of cold water until fully dissolved, then pour it into the pan and continuously stir until the sauce thickens.

5. Add your fat-free mozzarella and stir until melted.

6. Season to taste — I add Italian seasoning, garlic powder, onion powder, and salt.

7. Mix your cauliflower rice and pre-cooked chicken back in.

8. Remove from heat before adding the Greek yogurt and fold it in for extra creaminess and protein — adding it while still on the heat will cause it to separate and curdle.

Steps:

1. Start by microwaving frozen cauliflower rice. Once it’s heated, throw it into a pan and cook it down until it dries out. You want it to look and feel more like real rice, not soft and steamed. Add a little salt while it cooks.

2. Push the cauliflower rice to one side of the pan. Add your egg whites and one whole egg to the empty side, then scramble it. Season the eggs however you like. I use salt, garlic powder, onion powder, Dan-O’s Original, and Dan-O’s Cheesoning, it’s a really solid combo.

3. Microwave a frozen bag of mixed vegetables, then add them into the pan with everything else.

4. Pour in some G Hughes stir fry sauce, mix everything together, and let it cook on low heat for a minute or two.

5. I meal prep my protein ahead of time, so my shrimp is already cooked. Before I start cooking, I put the shrimp in a bowl with G Hughes teriyaki marinade so it can soak while I prep everything else.

6. Add the shrimp in last and cook on low for just a few minutes, then take it off the heat. Shrimp cooks really fast so don’t overdo it.

This picture doesn’t even do it justice, this is a lot of food, it’s super filling, and high in protein.