Even though it’s low in fat, this cauliflower rice side dish is hearty. To save time, use frozen cauliflower rice.
- Thoroughly rinse fresh produce under warm running water for 20 seconds. Scrub to remove excess dirt, then set aside.
- Place cauliflower in a food processor and pulse several times until cauliflower resembles rice.
- Heat olive oil in a large skillet over medium-high heat. Add garlic and stir until fragrant, about 1 minute. Add bell peppers, zucchini, and squash. Season with salt and pepper to taste. Cook until vegetables begin to soften, stirring occasionally, about 5 to 7 minutes. Add cauliflower rice and chicken broth and stir well, until chicken stick reduces by half and vegetables are fully cooked. Internal temperature of cauliflower rice should be 145 degrees using an instant-read thermometer.