How To Make Skillet Cheesy Chicken and Veggie “Rice”
Put together a low carb this with this cheesy chicken served with riced broccoli and cauliflower. This 30-minute dish is served with melty cheddar.
- ½lbchicken breast,boneless, skinless, cubed small
- ½tspkosher salt
- ¼tspgarlic powder
- black pepper,to taste
- 1tspolive oil
- 12ozriced cauliflower and broccoli
- ⅓cupreduced fat sharp cheddar
Season chicken with ¼ teaspoon kosher salt, garlic powder, and black pepper, to taste.
Heat a large nonstick skillet over high heat. When hot, add ½ teaspoon oil and add half of the chicken.
Cook for 2 to 3 minutes on each side, until no longer pink in the center and browned on the edges. Set aside.
Repeat with the remaining chicken.
Add the remaining ½ teaspoon of oil, onion, and garlic and cook over medium heat for about 2 minutes, until soft. Add the riced vegetables (frozen), ¼ teaspoon salt and pepper.
Cook for 5 to 6 minutes, until heated through.
Return the chicken to the skillet, top with the cheese, and cover.
Cook for about 2 to 3 minutes low heat until the cheese is melted.
- Calories: 351.83kcal
- Fat: 15.51g
- Saturated Fat: 4.55g
- Trans Fat: 0.17g
- Monounsaturated Fat: 6.46g
- Polyunsaturated Fat: 2.67g
- Carbohydrates: 23.92g
- Fiber: 8.63g
- Sugar: 7.05g
- Protein: 33.46g
- Cholesterol: 77.19mg
- Sodium: 680.88mg
- Calcium: 180.12mg
- Potassium: 1364.43mg
- Iron: 3.08mg
- Vitamin A: 92.61µg
- Vitamin C: 236.13mg
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