Skillet Cheesy Chicken and Veggie "Rice"
—·American

Ingredients
- 1/2 lb boneless (skinless chicken breast, cubed small)
- 1/2 teaspoon kosher salt
- 1/4 teaspoon garlic powder
- black pepper (to taste)
- 1 teaspoons olive oil
- 2 cloves crushed garlic
- 1/4 cup chopped onion
- 12 ounces riced cauliflower and broccoli
- 1/3 cup reduced fat sharp cheddar
Instructions
7 steps
- 1
Season chicken with 1/4 teaspoon kosher salt, garlic powder and black pepper, to taste.
- 2
Heat a large nonstick skillet over high heat. When hot add 1/2 teaspoon oil and add half of the chicken.
- 3
Cook 2 to 3 minutes on each side, until no longer pink in the center and browned on the edges. Set aside.
2 min - 4
Repeat with remaining chicken.
- 5
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.
2 min - 6
Return the chicken to the skillet, top with the cheese and cover.
- 7
Cook low heat until the cheese is melted, about 2 to 3 minutes.
2 min
Progress
0 / 7 steps
Nutrition
Per serving (based on 2 servings)
Calories
263cal
Protein
35.0g
Carbs
11.0g
Fat
9.0g
Fiber
4.0g
Sugar
3.5g
Sodium
485mg
Saturated Fat
3.0g





