Description
Skillet Cheesy Chicken and Veggie “Rice” made with riced broccoli and cauliflower, sauteed chicken and cheddar cheese. It’s so fast and easy to make!
Yield: 2servings | Serving Size: 11/2 cups
Ingredients
1/2lbboneless, skinless chicken breast, cubed small
1/2teaspoonkosher salt
1/4teaspoongarlic powder
black pepper, to taste
1teaspoonsolive oil
2clovescrushed garlic
1/4cupchopped onion
12ouncesriced cauliflower and broccoli, such as Green Giant
1/3cupreduced fat sharp cheddar
Instructions
Season chicken with 1/4 teaspoon kosher salt, garlic powder and black pepper, to taste.
Heat a large nonstick skillet over high heat. When hot add 1/2 teaspoon oil and add half of the chicken.
- Cook 2 to 3 minutes on each side, until no longer pink in the center and browned on the edges. Set aside.
Repeat with remaining chicken.
Add the remaining 1/2 teaspoon of oil, onion and garlic and cook over medium heat about 2 minutes, until soft. Add the riced vegetables (frozen), 1/4 teaspoon salt and pepper and cook 5 to 6 minutes, until heated through.
Return the chicken to the skillet, top with the cheese and cover.
- Cook low heat until the cheese is melted, about 2 to 3 minutes.
Last Step:
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