1. Preheat oven to 375°; spray rimmed baking pan with cooking spray. Spread cauliflower rice on prepared pan; bake 10 minutes or until tender-crisp, stirring once. Makes about 2 2/3 cups.

2. Heat large, nonstick skillet over medium-high heat; spray with cooking spray. Add chicken; cook 8 minutes or until browned, turning once. Reduce heat to medium; add sauce and cook 5 minutes or until internal temperature of chicken reaches 165°. With tongs, transfer chicken to platter; reduce heat to medium-low. Stir yogurt and cilantro, if desired, into sauce, scraping browned bits from bottom of skillet with wooden spoon. Makes about 1½ cups.

3. Bake naan directly on oven rack 3 minutes or until heated through; cut in half.

4. Serve cauliflower rice topped with chicken and sauce garnished with cilantro, if desired, along with naan.

Chef Tip: Customize this recipe by swapping the cauliflower rice with garbanzo beans.

• 25 g Fat
• 7 g Saturated
• 125 mg Cholesterol
• 791 mg Sodium
• 43 g Carbohydrates
• 6 g Fiber
• 13 g Sugars
• 5 g Added Sugars
• 43 g Protein