CAULIFLOWER RICE

INGREDIENTS2 teaspoons olive oil
2 cloves garlic, minced
1 teaspoon soy sauce
¼ cup low-sodium chicken stock
Pulse cauliflower florets in a food processor until they’re they consistency of rice.

PREPARATION
Heat olive oil in a large skillet over medium heat. Add the minced garlic, stir quickly, then add the cauliflower, stir, and let it cook for about a minute. Add soy sauce and chicken stock and cook, stirring occasionally, until the cauliflower is tender but still crunchy, about 6 minutes.

Tip: Add teriyaki sauce and Sriracha after cooked.

BROCOLLI FRITTATA

2 cups broccoli florets 

½ cup low-sodium chicken stock
4 large eggs
salt
pepper
1 ounce Parmesan cheese, grated
½ tablespoon olive oil

Preheat oven to 375°F.

PREPARATION

In a small, oven-safe skillet, bring the chicken stock to a simmer. Add broccoli florets and cook, stirring occasionally, until the broccoli is cooked al dente, about 5 minutes. Drain any excess liquid.

In a medium mixing bowl, whisk the eggs with the salt and pepper until they’re thoroughly beaten and starting to bubble slightly. Add the Parmesan cheese and stir to combine.

Wipe the skillet with a paper towel or clean kitchen cloth. Add olive oil in the skillet. Spread the broccoli evenly over the bottom of the pan then pour in the egg mixture.

Put the skillet in the preheated oven and cook until the eggs are cooked through and don’t jiggle when you shake the skillet, about 10 minutes.

Makes two servings. 

STUFFED CHICKEN

4 boneless, skinless chicken breasts (about 8 ounces each)

1 tablespoon olive oil

1/3 cup goat cheese

1 cup kale

1 cupe spinach

1 cup sun-dried tomatoes (not canned in oil), chopped finely

Salt and pepper, to taste

Directions

Preheat oven to 400 degrees F.

Place kale and spinach in a large pot and top with 1 tablespoon of olive oil and 1/2 cup of water and heat over medium. Cover and let steam for 2 minutes. Remove top and sauté for several more minutes, until all kale has wilted. Add in sun-dried tomatoes and cook for 3 more minutes. Set aside.

Slice chicken pieces in half and using a mallet, pound chicken slices to make them thinner. Or create pocket in chicken using scissors. Crumble a tablespoon or so of goat cheese onto each piece of chicken and top with about 2 tablespoons of the kale and sun-dried tomato mixture. Roll up pieces and place seam side down on grill top. Brown and then place in baking dish to go in the oven. Top with freshly ground salt and pepper.

Bake for 30 minutes or until chicken has cooked all the way through and is no longer pink. Flip half way through.