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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.

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