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Easy Skillet Chicken and Riced Cauliflower Recipe

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This recipe for Easy Skillet Chicken and Riced Cauliflower, by , is from The Eisenbraun Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Walter Eisenbraun

Category:
Category:

Ingredients:  
Ingredients:  
2 T olive oil
1 lb. boneless, skinless chicken breast, cut into 1" pieces
1 small onion, chopped
2 cloves garlic, chopped
1 (12 oz) pkg. Green Giant riced cauliflower, any variety
cup chicken broth
2 T Parmesan cheese, grated
1 T lemon juice
1 T oregano, chopped or t dried oregano

Directions:
Directions:
Season chicken with salt and pepper, if desired. Heat olive oil in lg nonstick skillet over medium heat and brown chicken. Remove and set aside.

Add onions and cook 3 minutes or until softened. Add riced cauliflower and garlic and cook 3 minutes.
Stir in broth and bring to a boil.
Return chicken to skillet and simmer 4 minutes or until vegetables are tender and chicken is cooked through.
Stir in parmesan cheese, lemon juice and oregano.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
30

 

 

 

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