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2 lb. skinless, boneless chicken breasts
1 Tbsp. olive oil
1 large cauliflower
16 oz. bag frozen broccoli cuts
2 tsp. coarse sea salt
1 tsp. onion powder
1 tsp. garlic powder
1 Tbsp. butter, melted
1 c. Mozzarella cheese, shredded
1 1/2 c. Italian five cheese blend, shredded

Preheat oven to 400 degrees. Slice chicken breasts in half horizontally;
lightly coat in olive oil and place on baking sheet. Liberally
season with salt and pepper. Bake 20 minutes.

While chicken is baking, grate cauliflower in bowl; add broccoli.
Remove chicken from oven and cool 5 minutes. Add sea salt, melted
butter, onion powder, garlic powder, shredded Mozzarella cheese and 1
cup shredded Italian 5 cheese blend to large bowl; mix everything
together. Cut baked chicken into cubes; toss with
broccoli/cauliflower mixture. Transfer to 9 x 13-inch baking dish.
Top with 1/2 cup shredded Italian mix cheese. Bake in oven 50
minutes. Let cool for 10 minutes before serving. Top with diced
chives and dollop of Ranch dressing.

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