Chicken & Cheesy Cauliflower-Rice Bowls

• In a small bowl, combine half the sour cream and as much hot sauce as you like. Add water 1 tsp at a time until mixture reaches a drizzling consistency.

• Toss carrots on one side of baking sheet with a drizzle of oil, half the Fry Seasoning, salt, and pepper. (For 4 servings, spread carrots across entire sheet). Roast on top rack for 5 minutes. • Once carrots have roasted 5 minutes, remove baking sheet from oven. Carefully toss cauliflower rice on empty side of sheet with a drizzle of oil, remaining Fry Seasoning, salt, and pepper. Roast until veggies are browned and tender, about 10 minutes more. (TIP: If cauliflower rice is done before carrots, transfer to a plate and continue roasting carrots up to 5 minutes more.) (For 4 servings, leave carrots roasting; toss cauliflower rice on a separate baking sheet and roast on middle rack.)

• Pat chicken* dry with paper towels; place between 2 large pieces of plastic wrap. Pound with a mallet or rolling pin until chicken is about ½ inch thick. Season all over with salt and pepper. • Heat a drizzle of oil in a large pan over medium-high heat. Add chicken; cook until browned and cooked through, 3-5 minutes per side. Turn off heat; transfer to a cutting board. Wipe out pan. TIP: Tent chicken with foil to keep warm.

• Heat a drizzle of oil in pan used for chicken over medium-high heat. Add scallion whites; cook, stirring occasionally, until fragrant and tender, 1-2 minutes. • Stir in roasted cauliflower rice, Monterey Jack, stock concentrate, remaining sour cream, and 1 TBSP butter (2 TBSP for 4 servings) until melted. Remove from heat. TIP: If mixture seems too thick, stir in water 1 TBSP at a time until desired consistency is reached.