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Skillet Cheesy Chicken And Veggie “Rice”

Makes 2 servings

Per serving 1 Leaner protein 2 Greens 2 ½ condiments 1 fat

Ingredients

  • 13.65 oz boneless, skinless chicken breast, cubed small ~yields 15 oz cooked (1 1/2 leaner)
  • 1/2 teaspoon kosher salt (2 condiments)
  • 1/4 teaspoon garlic powder (1/2 condiment)
  • ¼ black pepper (1/2 condiment)
  • 2 teaspoons olive oil (2 healthy fats)
  • 2 cloves crushed garlic (2 condiments)
  • 1/4 cup chopped green onion (1/2 green)
  • 1 1/2 cups (5.28 oz) riced cauliflower (3 greens)
  • 1 1/4 cups (3.88 oz) of riced broccoli (2 1/2 greens)
  • • 1/2 cup (2 oz) reduced fat sharp cheddar (1/2 lean)

Directions

  1. Season chicken with 1/4 teaspoon kosher salt, garlic powder and black pepper.

  2. Heat a large nonstick skillet over high heat. When hot add 1 teaspoon oil and add half of the chicken.

  3. Cook 2 to 3 minutes on each side, until no longer pink in the center and browned on the edges. Set aside.

  4. Repeat with remaining chicken.

  5. 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.

  6. Return the chicken to the skillet, top with the cheese and cover.

  7. Cook low heat until the cheese is melted, about 2 to 3 minutes.

Skillet Cheesy Chicken And Veggie “Rice”