Cauliflower Rice with Chicken

Yield: 4 servings

Per Serving: 1 leaner, 3 green, 1 healthy fat, 1 condiment

Total Time: 30 minutes

Ingredients

• 1¾ lbs. boneless, skinless chicken breasts

• ¼ tsp each: salt & pepper

• 2 cloves garlic, minced

• 1 scallion, minced

• 4 cups riced cauliflower

• 1½ cups cherry tomatoes, halved

• 40 green pitted olives

• ½ cup green beans, cut into ¼-inch pieces

Directions

1. Preheat oven to 350°F. Season chicken with salt and pepper, and place on a lightly greased baking sheet. Roast chicken in oven until internal temperature reaches 165°F, about 20 minutes. Once chicken breasts are cooked, remove from oven and set aside to rest.

2. 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 with cauliflower rice.

Tip: For a more traditional take on this dish, cut the chicken into bite-sized pieces and

combine 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.

Nutrition Facts Per Serving: 340 calories, 43g protein, 15g carbohydrate, 10g fat