Ingredients: * 3 tsp olive oil, divided * 2 lbs raw boneless skinless chicken breast * 1 small head cauliflower, cut into small florets * ½ cup diced leeks * 1 clove garlic, minced * 2½ cups low-sodium chicken broth * 1 cup diced canned tomatoes * 1 medium green bell pepper, thinly sliced * 1 medium red bell pepper, thinly sliced * ½ tsp turmeric * ¼ tsp salt * ¼ tsp pepper * ½ tsp parsley * ¼ tsp saffron * ¼ tsp red pepper flakes, or more to taste * 10 large green stuffed olives, sliced
Directions: 1. Preheat oven to 375°F. 2. In an oven-proof skillet, heat two teaspoons of oil on medium-high. Cook chicken breast until internal temperature reaches 165°F. Remove from heat. When cool enough to handle, cut chicken into bite-sized pieces. 3. As the chicken cooks, prepare the cauliflower rice. Place batches of cauliflower florets in a food processor and pulse until rice-shaped pieces form. 4. Heat remaining oil over medium-high. Saute leeks until softened, about three to five minutes. Add the garlic and cook for one additional minute. 5. Mix in chicken, cauliflower rice, and remaining ingredients. Bring to a boil, cover, and transfer dish to oven. 6. Bake until liquid is absorbed, about 30 minutes.
Makes 4 serving Each serving provides: 1 Leaner 3 Green 2 Condiments 1 Healthy Fat