Description
Discover a delicious and healthy recipe for Chicken and Cauliflower Rice Skillet. Learn how to make this flavorful dish packed with protein and veggies in just one skillet!
Ingredients
- 2 tablespoons olive oil (30 ml)
- 1 pound (454 g) boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 small onion, chopped
- 2 cloves garlic, chopped
- 1 (200 g) package Green Giant® Riced Cauliflower – any variety
- 1/2 cup (120 ml) beef broth
- 2 tablespoons (30 ml) grated Parmesan cheese
- 1 tablespoon (15 ml) lemon juice
- 1 tablespoon (15 ml) chopped fresh oregano
Instructions
- If you wish, add salt and pepper to the chicken pieces. Warm olive oil in a large nonstick frying pan over medium heat and sear the chicken until browned. Take it out and place it aside.
- Place chopped onion in the pan and sauté for about 3 minutes or until it becomes soft.
- Introduce the Green Giant® Riced Cauliflower and chopped garlic to the pan and cook for another 3 minutes.
- Pour in the beef broth and bring the mixture to a rolling boil.
- Put the chicken back into the pan and let it simmer for about 4 minutes or until the vegetables are soft and the chicken is fully cooked.
- Mix in the grated Parmesan cheese, freshly squeezed lemon juice, and chopped oregano.
