Skillet Cheesy Chicken and Veggie "Rice" made with riced broccoli and cauliflower, sauteed chicken and cheese.
INGREDIENTS:
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)
1/3 cup reduced fat sharp cheddar
DIRECTIONS:
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.
NUTRITION INFORMATION
Yield: 2 servings, Serving Size: 1 1/2 cups
Amount Per Serving:
Smart Points: 5
Points +: 7
Calories: 263
Total Fat: 9g
Saturated Fat: g
Cholesterol: 96mg
Sodium: 485mg
Carbohydrates: 11g
Fiber: 4g
Sugar: 3.5g
Protein: 35g
Read more at http://www.skinnytaste.com/skillet-cheesy-chicken-and-veggie-rice/#iHT9lxIqGgGY3xR5.99
INGREDIENTS:
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)
1/3 cup reduced fat sharp cheddar
DIRECTIONS:
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.
NUTRITION INFORMATION
Yield: 2 servings, Serving Size: 1 1/2 cups
Amount Per Serving:
Smart Points: 5
Points +: 7
Calories: 263
Total Fat: 9g
Saturated Fat: g
Cholesterol: 96mg
Sodium: 485mg
Carbohydrates: 11g
Fiber: 4g
Sugar: 3.5g
Protein: 35g
Read more at http://www.skinnytaste.com/skillet-cheesy-chicken-and-veggie-rice/#iHT9lxIqGgGY3xR5.99
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