Skillet Chicken and Riced Cauliflower
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 3
Ingredients
2 tbsp Extra Virgin Olive Oil 16 ounces Chicken Breast (cooked), no skin, roasted 1 small Onions, raw 2 clove Garlic 4 cup Green Giant Riced Cauliflower (by MICHULLLL) .5 cup Swanson Chicken Fat Free Chicken Broth Less Sodium 2 tbsp Parmesan Cheese, grated 3 tsp Lemon Juice 'Real Lemon' 100% juice .5 tsp Oregano, ground
1. Season chicken with salt and pepper, if desired. Heat olive oil in large nonstick skillet over medium heat and brown chicken. Remove and set aside.
2. Add onion and cook 3 minutes or until softened. Add Green Giant® Riced Cauliflower and garlic and cook 3 minutes. Stir in broth and bring to a boil. Return chicken to skillet and simmer 4 minutes or until vegetables are tender and chicken is cooked through. Stir in Parmesan cheese, lemon juice and oregano.
Serving Size: 4
Number of Servings: 3
Recipe submitted by SparkPeople user COCOAPPLE.
2. Add onion and cook 3 minutes or until softened. Add Green Giant® Riced Cauliflower and garlic and cook 3 minutes. Stir in broth and bring to a boil. Return chicken to skillet and simmer 4 minutes or until vegetables are tender and chicken is cooked through. Stir in Parmesan cheese, lemon juice and oregano.
Serving Size: 4
Number of Servings: 3
Recipe submitted by SparkPeople user COCOAPPLE.
Nutritional Info Amount Per Serving
- Calories: 320.0
- Total Fat: 14.5 g
- Cholesterol: 96.3 mg
- Sodium: 265.7 mg
- Total Carbs: 8.5 g
- Dietary Fiber: 3.2 g
- Protein: 39.1 g
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