Dice the large red onion, mince garlic cloves, chop the red bell pepper, slice the zucchini, and cube the chicken breasts.

In a mixing bowl, combine the chicken with oregano, salt, and black pepper.

Heat olive oil in a large pan over medium-high. Cook the chicken for 3-4 minutes each side until browned.

Add minced garlic to the pan and cook for 1 minute. Then, add the diced onion and sauté for 4-5 minutes.

Add zucchini and bell pepper to the pan and cook for 4-5 minutes.

Stir in the cauliflower rice and cook for 3-4 minutes until heated through.

Return chicken and add cherry tomatoes, cooking for another 2-3 minutes until everything is heated through.

Serve warm, topped with fresh basil.