Pan Cheesy Chicken and Veggie “Rice”

Pan Cheesy Chicken and Veggie “Rice” made with rice broccoli and cauliflower, sautéed chicken and cheddar cheese. It's so quick and easy to make!

Pan Cheesy Chicken and Veggie Pan Cheesy Chicken and Veggie “Rice”

I whipped this up for dinner the other night and my daughter loved it! I knew I had to share. Several cauliflower rice recipes you may like are Skillet Cauliflower “Arroz” con Pollo, Skillet Taco Cauliflower Rice, Cauliflower Rice Chicken Biryani and King Crab Cauliflower Fried Rice.

When I was a kid, I hated broccoli until I tried it with cheese, so I hooked up and used to eat it every time we had leftovers of broccoli. As an adult, I still love the combination. This dish took less than fifteen minutes to make. I had a bag of this frozen broccoli cauliflower rice greens from the Green Giant, and some chicken, and I knew this would be a winning combination. This would work just fine with any kind of rice veggie, though I personally think the broccoli made the dish. If you can't find rice broccoli or cauliflower, you can also make it yourself by pulsing peeled broccoli stalks and cauliflower flowers in small portions in a food processor until it resembles rice. You can easily double this to four and turn it into a larger skillet.

Pan Cheesy Chicken and Veggie

Pan Cheesy Chicken and Veggie "Rice"

Preparation time: 10 minutes

Cooking time: 20 minutes

Total time: 30 minutes

Pan Cheesy Chicken and Veggie "Rice" made with rice broccoli and cauliflower, sautéed chicken and cheddar cheese. It is so quick and easy to manufacture!

  • 1/2 l boneless, skinless chicken breast, small cube
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon garlic powder
  • black pepper, to taste
  • 1 teaspoon of olive oil
  • 2 cloves crushed garlic
  • 1/4 cup chopped onion
  • 12 ounces of rice cauliflower and broccoli, I used Green Giant Riced cauliflower Broccoli
  • 1/3 cup reduced fat sharp cheddar
  • Season the chicken with 1/4 teaspoon kosher salt, garlic powder and black pepper to taste.

  • Heat a large nonstick skillet over high heat. When hot, add 1/2 teaspoon of oil and add half of the chicken.

  • Cook 2 to 3 minutes on each side until it is no longer pink in the middle and browned at the edges. Set aside.

  • Repeat with the remaining chicken.

  • Add remaining 1/2 tsp oil, onion and garlic and cook over medium heat for approx. 2 minutes until soft. Add the rice vegetables (frozen), 1/4 teaspoon salt and pepper, and cook 5 to 6 minutes, until heated.

  • Put the chicken back in the frying pan, top with the cheese and cover.

  • Cook light heat until cheese is melted, approx. 2 to 3 minutes.

Serving: 11/2 cups, Calories: 263kcal, Carbohydrates: 11g, Protein: 35g, Fat: 9g, Saturated Fat: 3g, Cholesterol: 96mg, Sodium: 485mg, Fiber: 4g, Sugar: 3.5g

Blue Smart Points: 3

Green smart points: 5

Purple Smart Points: 3

Points +: 7

Keywords: broccoli cauliflower rice, cauliflower rice recipes, cheesy chicken and rice, rice veggies, vegetable rice recipe

Pan Cheesy Chicken and Veggie Pan Cheesy Chicken and Veggie

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