Skillet Cheesy Chicken and Veggie "Rice"
Whip up this Skillet Cheesy Chicken and Veggie "Rice," featuring a delightful blend of riced broccoli and cauliflower, tender sautéed chicken, and gooey cheddar cheese. It’s a quick and effortless dish that comes together in no time!
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Ingredients
- 1/2 lb boneless
- 1 teaspoons olive oil
- 1/2 teaspoon kosher salt
- 1/4 cup chopped onion
- 12 ounces riced cauliflower and broccoli
- 1/3 cup reduced fat sharp cheddar
- 2 cloves crushed garlic
- black pepper
- 1/4 teaspoon garlic powder
Instructions
- 1
Sprinkle the chicken with 1/4 teaspoon of kosher salt, along with garlic powder and black pepper according to your preference.
- 2
Place a large nonstick skillet on high heat. Once it's hot, pour in 1/2 teaspoon of oil and add half of the chicken pieces.
- 3
Sear the chicken for 2 to 3 minutes on each side, or until the interior is no longer pink and the edges are nicely browned. Remove from the skillet and set aside.
- 4
Repeat the cooking process with the remaining chicken.
- 5
In the same skillet, add the remaining 1/2 teaspoon of oil, along with the onion and garlic. Sauté over medium heat for about 2 minutes or until they become tender. Then, incorporate the frozen riced vegetables, 1/4 teaspoon of salt, and pepper, cooking for 5 to 6 minutes until everything is warmed through.
- 6
Place the cooked chicken back into the skillet, sprinkle cheese on top, and cover the pan.
- 7
Lower the heat and allow it to cook until the cheese has fully melted, which should take around 2 to 3 minutes.