Sauteed Cauliflower Rice with Chicken
- 1¾ lbs. boneless, skinless chicken breasts
- ¼ tsp each: salt & pepper
- 2 cloves garlic, minced
- 1 scallion, minced
- 4 cups cauliflower “rice”
- 1½ cups cherry tomatoes, halved
- 40 green pitted olives
- ½ cup green beans, cut into ¼-inch pieces
Preheat the oven to 350°F. Season the chicken with salt and pepper, and place on a lightly greased baking sheet. Roast the chicken in the oven until the internal temperature reaches 165°F, about 20 minutes. Once chicken breasts are cooked, remove them from the oven and set them aside to rest.
Meanwhile, combine all of the remaining ingredients in a pot. Simmer on low for 8 to 10 minutes. When finished, slice the chicken and serve it with cauliflower “rice.”
Tip: For a more traditional take on this dish, cut the chicken into bite-sized pieces and combine it with the remaining ingredients in a pot (instead of roasting). Simmer on medium heat for about 10 to 12 minutes, or until chicken reaches an internal temperature of 165°F.
PER SERVING: 1 LEANER, 3 GREEN, 1 HEALTHY FAT, 1 CONDIMENT
YIELD: 4 SERVINGS
TOTAL TIME: 30 MINUTES
Per Serving: 340 calories, 43g protein, 15g carbohydrate, 10g fat