For the Fajita Skewers:

• 1 3/4 to 2 pounds boneless, skinless chicken breast, cut into equal sized cubes
• 1 (8-ounce) packet Simply Organic Classic Fajita Simmer Sauce, divided
• 3 yellow onions, cut into wedges
• 3-4 bell peppers, cut into equal sized chunks
• 1 pint grape or cherry tomatoes

For the Cauliflower Rice:

• 1 head cauliflower
• 2 tablespoons butter (I used butter flavored coconut oil)
• 3 cloves garlic, minced
• 1/2 teaspoon dried cumin seed
• 1/2 teaspoon kosher salt
• 1/8 teaspoon freshly cracked black pepper
• 1/2 cup chopped cilantro

For Serving:

• Plain Greek yogurt or sour cream
• 1-2 limes, cut in half if grilling, or into wedges if leaving raw