Directions

1. Heat diced chicken in skillet and stir in red pepper, corn and ½ cup salsa and cook until heated through and pepper is slightly softened.
2. Heat riced cauliflower to package instructions. Divide onto plates or bowls.
3. Top each with chicken mixture, remaining salsa and cilantro. Sprinkle with cheese and serve. Garnish with lime wedges - squeeze over the top for a little extra zest!

Makes 4 servings

Nutritional Information:

• Calories 238
• Total Fat 10g
• Total Carbohydrates 18g
• Dietary Fiber 6g
• Protein 24g