Cauliflower Rice with Chicken (Arroz con Pollo)
1 lean – 3 greens – 1 healthy fat – 1 condiment (per serving)
4 servings Ingredients: • ¼ tsp ground black pepper • 1¾ lbs. boneless, skinless chicken breasts • 1½ cups cherry tomatoes, halved • 2 cloves garlic, minced • ½ cup green beans, cut into ¼-inch pieces • 40 green pitted olives • 4 cups riced cauliflower • ¼ tsp salt • 1 scallion, minced
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.