Skillet Chicken and Riced Cauliflower
Nutritional Info
- Servings Per Recipe: 3
- 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
View full nutritional breakdown of Skillet Chicken and Riced Cauliflower calories by ingredient
Introduction
One-pan, no mess and full of flavor. A delicious, low-carb skillet dinner that’s on your table in 30 minutes. We think that’s a perfect weeknight meal. One-pan, no mess and full of flavor. A delicious, low-carb skillet dinner that’s on your table in 30 minutes. We think that’s a perfect weeknight meal.Number of Servings: 3
Ingredients
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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
Directions
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.