Low-Calorie Chicken and Cauliflower Rice Stir-Fry

Heat half of the olive oil in a large skillet or wok over medium-high heat. Add the cubed chicken breast and cook until browned on all sides and fully cooked through, about 5 to 6 minutes. Remove chicken from the pan and set aside.

Add the remaining olive oil to the same pan. Toss in the minced garlic, grated ginger, sliced bell pepper, and broccoli florets. Stir-fry for 3 to 4 minutes until the vegetables begin to soften.

Add the cauliflower rice to the pan with the vegetables. Stir-fry for another 4 minutes until the cauliflower is tender yet slightly crisp.

Return the cooked chicken to the pan. Pour in the low-sodium soy sauce and sesame oil, tossing everything together well to heat through and coat evenly for 1 to 2 minutes.

Garnish with sliced green onions and serve hot.