Skillet Cheesy Chicken and Veggie "Rice"
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
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!
- 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 (I used Green Giant Riced Cauliflower Broccoli)
- 1/3 cup reduced fat sharp cheddar
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.
Serving: 11/2 cups, Calories: 263kcal, Carbohydrates: 11g, Protein: 35g, Fat: 9g, Saturated Fat: 3g, Cholesterol: 96mg, Sodium: 485mg, Fiber: 4g, Sugar: 3.5g
Freestyle Points: 3
Points +: 7