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"When I'm at a Chinese restaurant having a hard time with chopsticks, I always hope that there's a Chinese kid at an American restaurant somewhere who's struggling mightily with a fork."--Rick Budinich

Skillet Cheesy Chicken and Veggie "Rice: Recipe

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This recipe for Skillet Cheesy Chicken and Veggie "Rice:, by , is from Ann's Cookbook, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!



13 ounces boneless, skinless chicken breast, cubed small
1/2 teaspoon kosher salt
1/4 teaspoon garlic powder
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

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:




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