Since the chicken is already fully cooked, simply add 12 oz of the pre-cooked chicken breast to a heated pan over medium high heat for 5 minutes, to re-heat the chicken.
At the same time, add 6 oz of the pre-cooked riced cauliflower and sweet potato to the same pan as the chicken, and re-heat for 5 minutes.
While the chicken and rice is being re-heated, add 2 handfuls of the pre-made salad mix to a cutting board and chop it up into small bite sized pieces.
Add the chopped salad mix to the bowls and top each salad with 1 tbsp of almonds.
For the salad dressing, simply mix 2 tsp of olive oil, 2 tsp of balsamic vinegar, and 1 tsp of garlic powder in a bowl, then mix together.
After the 5 minutes is up, remove the chicken and rice from the heat, then add it on top of the salad.
Top each bowl with the salad dressing.
You are all done. All that is left is to take a bite and yell out, “Damn That’s Good!”.