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Skillet Cheesy Chicken and Veggie "Rice: Recipe

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This recipe for Skillet Cheesy Chicken and Veggie "Rice: is from Ann's 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!
Category:
Category:
Ingredients:  
Ingredients:  
13 ounces boneless, skinless chicken breast, cubed small
1/2 teaspoon kosher salt
1/4 teaspoon garlic powder
¼ black pepper
2 teaspoons olive oil
2 cloves crushed garlic
1/4 cup chopped green onion
12 ounces riced cauliflower and broccoli - (Try Green Giant Riced Cauliflower Broccoli)
1/2 cup reduced fat sharp cheddar
Directions:
Directions:
Season chicken with 1/4 teaspoon kosher salt, garlic powder and black pepper.

Heat a large nonstick skillet over high heat. When hot add 1 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 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.
Number Of Servings:
Number Of Servings:
2

 

 

 

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