Chicken and Fried Cauliflower Rice

Ingredients:

4 tablespoons olive oil, divided

1 diced red bell pepper

1/2 medium diced onion

2 cups finely chopped carrots

3 cups chopped cabbage

1 small chopped zucchini

1 cubed skinless, boneless chicken breast

1 head of roughly chopped cauliflower

2 tablespoons minced garlic

2 tablespoons lower-sodium soy sauce

1/8 teaspoon ground ginger

1/4 cup chopped green onions

Salt and pepper to taste

1/2 teaspoon crushed red pepper

Yield:

6, 1-cup servings

Directions:

Heat 2 tablespoons of olive oil in a large, lidded skillet or wok over medium-high heat. Add bell pepper, onion, and carrots. Cook, stirring occasionally, until crisptender, about 5 minutes. Add cabbage and zucchini to pepper mix. Cook, stirring occasionally, about 5 minutes. Heat 1/2 tablespoon of olive oil in a second large skillet over medium-high heat. Add chicken and cook, turning occasionally, until no longer pink, about 5 minutes. Transfer chicken to skillet with vegetable mixture. Place cauliflower into a food processor. Pulse until the mixture resembles rice. Heat 1/2 tablespoon of olive oil in a skillet over medium-high heat. Add garlic and cook about 15 seconds; add cauliflower. Cook, stirring occasionally, 2 minutes. Transfer to vegetable skillet, and stir to combine. In a small bowl, combine soy sauce, ginger, 1 tablespoon of olive oil, green onions, salt, pepper, and crushed red pepper. Add to cauliflower mixture. Cook, stirring until well mixed and heated through.