Every so often, you stumble upon a dish that becomes an instant household favorite. For me, that was the cheesy chicken and veggie rice skillet. It’s like a warm hug on a plate—comforting, indulgent, yet somehow sneakily healthy with all those veggies. I remember making it on a stormy night, the kind where the rain taps on the windows like an impatient child, and it filled our home with such a rich, savory aroma that even the cat sniffed around the kitchen.
Steps
- Season the cubed chicken breast with kosher salt, garlic powder, and black pepper to taste.
- Heat a large nonstick skillet over high heat and add 1/2 teaspoon of olive oil once hot. Cook half of the seasoned chicken for 2 to 3 minutes on each side until it’s no longer pink inside and is browned on the edges. Remove from the skillet and repeat with the remaining chicken.
- In the same skillet, add the remaining olive oil, chopped onion, and crushed garlic. Cook over medium heat for about 2 minutes until the onion is soft.
- Add the frozen riced cauliflower and broccoli to the skillet along with 1/4 teaspoon of salt and some black pepper. Cook for 5 to 6 minutes until the vegetables are heated through.
- Return the cooked chicken to the skillet, sprinkle the reduced fat sharp cheddar cheese over the top, and cover. Allow the dish to cook on low heat until the cheese has melted, which should take about 2 to 3 minutes.
Ingredients
- 1/2 pound boneless, skinless chicken breast, cut into small cubes
- 1/2 teaspoon kosher salt
- 1/4 teaspoon garlic powder
- Black pepper, to taste
- 1 teaspoon olive oil
- 2 cloves garlic, crushed
- 1/4 cup onion, chopped
- 12 ounces riced cauliflower and broccoli
- 1/3 cup reduced-fat sharp cheddar cheese
Nutritional Values
Calories: 526 kcal | Carbohydrates: 22 g | Protein: 70 g | Fat: 18 g | Saturated Fat: 6 g | Cholesterol: 192 mg | Sodium: 970 mg | Fiber: 8 g | Sugar: 7 g
FAQ
- Can I use fresh vegetables instead of frozen ones for this recipe?
- Yes, you can substitute fresh vegetables for the frozen ones in this recipe. Simply rice fresh broccoli and cauliflower by pulsing them in a food processor until they resemble rice.
- What can I do if I can’t find riced broccoli or cauliflower?
- If pre-riced broccoli or cauliflower is unavailable, you can make it at home by pulsing broccoli stems and cauliflower florets in a food processor until they reach a rice-like consistency.
- Is it possible to double the recipe?
- Absolutely, you can double the recipe to serve more people. Just use a larger skillet to accommodate the increased quantity of ingredients.
- What type of cheese works best in this dish?
- Reduced-fat sharp cheddar cheese is recommended for this recipe, as it provides a good balance of flavor and melts nicely.
- How long does it take to prepare and cook this dish?
- The total time to prepare and cook this dish is approximately 30 minutes, with 10 minutes dedicated to preparation and 20 minutes for cooking.
Tips
- If you can’t find pre-packaged riced broccoli or cauliflower, you can easily make your own by pulsing peeled broccoli stems and cauliflower florets in a food processor until they resemble rice.
- To ensure the chicken cooks evenly and browns nicely, cut it into small, uniform cubes before seasoning and cooking.
- For a richer flavor, consider using freshly grated cheddar cheese instead of pre-shredded, as it melts better and enhances the dish.
- If you’re making this for more people, simply double the ingredients and use a larger skillet to accommodate the increased volume.
Equipment
- Food Processor (for making riced vegetables if not using pre-riced options)
- Large Nonstick Skillet
