Skillet Cheesy Chicken and Veggie "Rice"
User Reviews
4.7
Skillet Cheesy Chicken and Veggie "Rice"
Description
Skillet Cheesy Chicken and Veggie "Rice" uses small cubes of chicken breast cooked with garlic and onion, then mixed with riced versions of cauliflower and broccoli. These vegetables simulate the texture of rice while providing a fresh, mild base. The chicken cooks quickly on high heat to achieve a nice browning without overcooking, and the vegetables are softened gently to retain some texture. A layer of reduced-fat sharp cheddar cheese is melted over the top, adding richness and binding the components together.
The combination creates a dish with a mild savory flavor profile highlighted by garlic and the sharpness of cheddar. The chicken provides bite-sized pieces of protein with a tender interior and slight caramelization on the edges. The riced vegetables cook through but keep a bit of their natural bite, contrasting the softness of the melted cheese.
This skillet meal is practical for quick weeknight dinners, providing protein and vegetables in one pan and requiring minimal cleanup. It's hearty enough on its own or can be served with a simple side salad or steamed vegetables for extra greens.
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 garlic crushed
- 1/4 cup onion chopped
- 12 ounces cauliflower such as Green Giant, riced
- 12 ounces broccoli such as Green Giant, riced
- 1/3 cup cheddar cheese reduced fat, sharp
Instructions
- 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
Show DetailsNutrition Facts
Serving: 2servings
Amount Per Serving
Calories 263 kcal
% Daily Value*
| Serving | 11/2 cups | |
| Calories | 263kcal | 13% |
| Carbohydrates | 11g | 4% |
| Protein | 35g | 70% |
| Fat | 9g | 14% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 96mg | 32% |
| Sodium | 485mg | 20% |
| Fiber | 4g | 16% |
| Sugar | 3.5g | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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