Thanks for all the tips!

Adjustments I made:
I used 4 cups of cauliflower rice because the frozen cauliflower rice I get at my grocery store comes in 2 cup bags.

I put some Tony’s Creole seasoning on the chicken and then threw it in the oven at 365 to cook.

While that was going, I cooked the cauliflower rice in a sauté pan, and let it get nutty. Meanwhile, I put a can of rotel tomatoes in a large mixing bowl, as well as a drained can of sliced olives, and a drained and rinsed can of black beans.

Once the cauliflower rice was done, I added that into the bowl, and then when the chicken was done, I cut it up and added it to the bowl. I added in the taco seasoning, and then the shredded cheese. I prefer the shredded cheese mixed in, because if it’s just on top, it tends to just dry out.

I mixed everything up in the bowl, and then put it into the casserole dish and spread it all around. I then cut up 2 avocados and diced them and put the pieces around the top.

Once it was done, I topped a serving with some salsa and light sour cream.

Excellent dinner!