Skillet Cheesy Chicken & Veggie Rice
Makes 2 servings
Macros: 284 cal, fat 12g, carbs 9g, protein 35g, fibre 3g
1/2 lb boneless, skinless chicken breast, cubed small
1/2 teaspoon sea salt
1/4 teaspoon garlic powder
black pepper, to taste
1 teaspoons olive oil
1 tbsp minced garlic
1/4 cup chopped onion
12 ounces riced cauliflower and broccoli (My favourite brand is Frozen Green Giant Brand)
1/3 cup reduced fat sharp cheddar cheese
Season chicken with 1/4 teaspoon salt, garlic powder and black pepper, to taste.
Heat a large nonstick skillet over high heat. When hot add 1/2 teaspoon oil and add half of the chicken.
Cook 2 to 3 minutes on each side, until no longer pink in the centre and browned on the edges. Set aside. Repeat with remaining chicken.
Add the remaining 1/2 teaspoon of oil, onion and garlic and cook over medium heat about 2 minutes, until soft. Add the riced vegetables (frozen), 1/4 teaspoon salt and pepper and cook 5 to 6 minutes, until heated through. Return the chicken to the skillet, top with the cheese and cover. Cook low heat until the cheese is melted, about 2 to 3 minutes.