Skillet Cheesy Chicken and Veggie “Rice”
This Skinnytaste recipe is super easy and quick! My husband and toddler also loved it. We’ll see how my 14 month old son likes it the next time I serve it up. Enjoy! Melissa
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) **I ended up purchasing the store brand because I couldn’t find this one in my local grocery store.**
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.
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