A great dish created from random leftovers! Delicious when paired with a simple fresh salad. Serves 2.

INGREDIENTS

1 bag cauliflower rice
½ brown onion, finely diced
1 Tbsp olive oil 
1 cup tomato sauce 
2 chicken breasts, cooked and diced fine
½ cup parmesan, grated  (sub plant-based cheese)
1 cup organic mozzarella cheese, grated (sub plant-based cheese) 
JF Universal Salt 

TOPPINGS

Organic mozzarella cheese, grated (sub plant-based cheese) 
Handful of fresh organic basil, chopped

PROCESS

Preheat oven 350°. Heat the olive oil in a large sauté pan, add onion and cook 2 minutes or until starts to become translucent. Add cauliflower rice, stirring often to get the cooking process started. Sauté for approximately 10 minutes until tender, add chicken and ½ cup sauce and continue to cook down. Add remaining sauce and cook down a bit more. Toss in mozzarella and parmesan (sub plant-based alternatives), mix well to combine.

Spray an 8x8 baking dish with nonstick spray. Transfer mixture to baking dish and sprinkle with more of both cheeses. Bake until brown and crunchy on top and around the edges. Sprinkle with basil and serve.