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Cut the chicken breast into bite-sized chunks. Chop the onion and mince the garlic. Add the oil to a large pan over medium heat. Saute the chicken, onion and garlic together with the spices, about 8 minutes. Blend the cauliflower in a food processor until it resembles rice. Break the broccoli into bite-sized florets. Stir in the cauliflower rice, then the broccoli florets. Top with the chicken stock, cover with a lid and cook until the meat is cooked through and broccoli has the desired tenderness, about 10 minutes. Add the cream cheese and stir until it has fully melted, about 2 minutes. Season to taste. Top with grated cheese and broil until the cheese has melted and turned golden brown, about 3 minutes. Let cool for a couple of minutes and enjoy. # Meal Prep Tip You can store the dish in an airtight container for 3 days in the fridge or up to 3 months in the freezer. For best results, thaw overnight. Reheat in the microwave or in the oven.
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