Prep Time10 minutes
Cook Time20 minutes
Cut chicken breasts into 1-inch chunks and add to a zip top bag with the ranch dressing and olive oil.
Shake to coat and refrigerate for at least 1 hour, up to overnight.
If using bamboo skewers, cover with water and let soak while chicken marinates.
Preheat oven to 450°F and line a baking sheet with parchment paper.
Cut bell peppers and onion into thick slices
Alternate peppers, tomatoes, onions and chicken on the skewers and place on the sheet pan.
Brush kabobs with olive oil.
Arrange Veggie Tots around the skewers on the same baking sheet, leaving room between each Veggie Tot and the skewers to keep the Veggie Tots crisp.
Bake until chicken is cooked through (165°F), about 18 minutes. If Veggie Tots haven’t completely crisped, remove the kebabs to a serving plate and cover with foil.
Continue to cook the tots for another 3-5 minutes until crisp.
Prepare riced cauliflower according to pack directions and divide between four plates. Add 2-3 skewers to each plate, followed by tots.
Serve with ranch dressing for dipping, if desired.