A healthy twist to the classic arroz con pollo (chicken with rice) that replaces the rice with cauliflower rice, but is still packed with lots of flavor and veggies.
Wash, dry, and trim 2 1/2 pounds of chicken thighs. Then season the chicken with salt, pepper, garlic powder, and oregano.
Heat 2 tablespoons of olive oil in a large skillet. Once the oil is hot, add the chicken and brown on both sides, for about 10 minutes. Remove the chicken from the pan.
In the same pan, add the diced onions, diced garlic, and diced red bell pepper and sauté until soft and fragrant.
Stir in the crushed tomatoes, 1 cup of low sodium chicken broth, 1/2 teaspoon of salt, 1/4 teaspoon of pepper, and the saffron. Bring to a boil.
Once boiling, add the chicken back into the pan, cover and let it simmer for 30 minutes, or until the chicken is tender.
About 5 minutes before the 30 minutes are up, add the carrots to the pan.
When the chicken is done, take it back out and add 2 bags of frozen cauliflower rice to the pan, along with the frozen chopped green beans and 1/4 cup of chicken broth.
Cover the pan once more for 5 minutes to allow the cauliflower and green beans to thaw and cook. Stir occasionally.
Finally, stir in 3 tablespoons of chopped green olives and arrange the chicken back in the pan.
Low sodium chicken broth helps keep the dish from coming out too salty.
You can also use fresh green beans that have been blanched instead of the frozen ones. However, do not use canned green beans as their flavor is too strong and will overpower the dish.